For the sauce: Add the marinara sauce and water to a pot and bring to a boil. Add the red lentils and cook for 20 minutes.
Step: 2
While the sauce is cooking, fill a pot with water and bring to a boil. Add the lasagna noodles and cook per package instructions.
Step: 3
While the noodles and marinara sauce are cooking, make your vegan ricotta filling. Add the tofu, lemon juice, nutritional yeast, basil, oregano, salt, pepper, and olive oil in a food processor. Blend until smooth. Set aside.