Bring a large pot of water to a rolling boil over high heat. Add salt to the water, then add the lasagna noodles. Cook until al dente according to the package timing. Drain and rinse briefly with cool water to stop the cooking. Place the noodles back into the pot you boiled them in and coat with olive oil to prevent them from sticking together while you prepare the fillings.

While the pasta cooks, place the dried lentils in a saucepan and cover with water. Bring to a boil over high heat, then reduce to medium heat and cook until the lentils are tender but still hold their shape, about 20 minutes. Drain well and set aside.

Place the walnuts, drained lentils, tamari (or soy sauce), and marinara sauce to the food processor and pulse until a meaty filling forms with no whole lentils remaining. Set aside.

Press or pat the tofu dry so the ricotta filling does not become watery.

Place a skillet over medium heat and add the olive oil. After 90 seconds, when the oil is hot, add the diced onion. Cook, stirring frequently, until the onion softens and becomes translucent. Add the minced garlic and cook for 60 seconds, stirring continuously.

Add the spinach and crumble in the tofu. Stir as the spinach wilts. Once the spinach softens, stir in the oregano, lemon juice, and salt. Remove the skillet from the heat and set aside.

Place a saucepan over medium heat and add the olive oil. After 90 seconds, when the oil is hot, add the minced garlic. Cook for 60 seconds, stirring frequently so the garlic becomes fragrant without browning.

Add the tapioca starch and nutritional yeast to the saucepan and whisk continuously for 30 seconds. Slowly pour in the plant-based milk while whisking to prevent lumps. Continue whisking over medium heat until the mixture thickens.

Add the vegan mozzarella shreds and salt. Stir continuously until the vegan cheese melts fully and the sauce becomes smooth and stretchy. Remove from the heat.

Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce across the bottom of a large baking dish. Arrange a layer of cooked lasagna noodles over the sauce.

Spread a layer of the walnut lentil filling over the noodles, followed by a layer of the spinach tofu ricotta. Spoon a layer of the garlic mozzarella sauce over the ricotta.

Place another layer of noodles on top and repeat the layering process with marinara sauce, walnut lentil filling, spinach tofu ricotta, and garlic mozzarella sauce. Continue layering until all components are used, finishing with a layer of marinara sauce and garlic mozzarella sauce on top.

Cover the dish with foil, making sure to tent it in the middle a little so that the foil is not in direct contact with the top of the lasagna, and transfer it to the oven. Bake at 375°F (190°C) for 35 minutes. Remove the foil and continue baking until the top is bubbling and lightly browned, 12-15 minutes.

Remove the lasagna from the oven and let it rest for 15 minutes before slicing. Optionally, garnish with chopped parsley and grated vegan parmesan, before serving.