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