Lasagna Soup (with vegan ricotta and garlic knots!)

Ingredients

• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 1/2 white onion (diced)
• 2 cups cherry tomatoes (halved )
• 2 tbsp tomato paste
• 14 oz tomatoes (crushed )
• 1 32 oz marinara sauce (jar )
• 14 oz can lentils (drained and rinsed)
• 8 oz lasagna noodles (broken up)
• 2 cups spinach (fresh )
• 2 tsp Italian seasoning
• 2 tbsp parsley (fresh for garnish)
• basil (fresh for garnish)
• 1 tsp salt
• 1 tsp pepper
• 1/2 firm tofu (block )
• 1 cup raw cashews (boiled for 5 minutes)
• 1/2 cup fresh basil
• 1 tsp garlic powder
• 2 tbsp nutritional yeast
• 2 tbsp dairy free milk
• pepper (to taste)
• pizza dough (pre-made store bought)