Vegan Lasagne | UnityVeg

Ingredients

• 1 cup dried red lentils
• (2) 25-ounce jars marinara sauce
• 1 cup raw cashews
• 16 ounce firm tofu, patted dry with paper towels
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice, from about 2 lemons
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 2-3 cups baby spinach
• 1 box lasagna noodles, whole grain or gluten free if needed