Lasagna:

• 28- ounce marinara sauce
• 3 medium zucchini thinly sliced with a mandolin or knife
• 1/4 cup red lentils dry Split red lentils, washed and soaked for 5 mins in warm water if needed
• 3 cups spinach
• 2 cups broccoli finely chopped
• 8 oz Aquafaba chickpea liquid egg replacement

Tofu ricotta:

• 14- ounce tofu block firm drained and pressed dry for 10 minutes
• 1 tbsp coconut oil
• 3 Tbsp nutritional yeast
• 2-3 tbsp lemon juice
• lemon zest
• 2 tsp oregano
• 2 cloves garlic
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup basil

Garnish: pepper flakes ,basil, extra virgin olive oil, vegan cheese shreds