Preheat oven to 350 F.
Lightly coat your tray with olive oil and set aside.
Prepare the ricotta by placing all the ingredients into a food processor and pulse until you achieve a smooth and creamy consistency. Set aside.
Place the walnuts in a food processor and pulse until you reach a fine “meaty” texture. Set aside.
Rinse lentils, then transfer them into a pot along with the walnuts and pasta sauce. Cook the mixture on medium heat and stir occassionally for 10 minutes. Set aside.
Place spinach and olive oil in a pot and cook until spinach is wilted and has shrunk.
Follow the directions for cooking the lasagna noodles.
Once all your ingredients are done being prepped, begin layering.
Start with a small amount of the meat sauce and spread it across your tray on top of the olive oil. Lay out your pasta sheets on top of the sauce. Next, do a thin layer of the ricotta and spread it across the pasta sheets. Top the ricotta with a little bit of the cooked spinach, then cover it with the pasta sheets. Repeat this process until the last layer where it’s just the meat sauce.
Sprinkle your bread mixture on top of the meat sauce, then cover the top with foil.
Bake at 350 F for 30 minutes covered with foil.
Remove foil, then set the oven at 400 F. Bake lasagna again but uncovered this time for 10 minutes or until the top is golden brown.
Allow lasagna to rest for 10 minutes, then serve and enjoy.
