For the red sauce: Mix together the ⅓ cup onion mixture (from above), tomato sauce, diced tomatoes, tomato paste, lentils, maple syrup, 1½ tsp salt, Italian seasoning, oregano and pepper. (Make sure the tomato paste if fully mixed in!)
For the tofu ricotta: drain the tofu and gently press it with a towel for a couple of minutes to remove any excess liquid. You want it to be as dry as possible. In a food processor, add the cashews and process until they make a fine meal. Then add in the tofu, nutritional seasoning, lemon juice, basil, garlic powder and 1 tsp salt. Process until the mixture is combined. It should only take about 15 seconds. Do not over process the mixture.
Layer and Bake: In a 9 x 13 baking dish, rub enough of the red sauce on the bottom (so noodles won't stick to bottom). place a layer of lasagna noodles, then red sauce, then veggies and then ricotta. Repeat this one more time ending with one last layer of noodles then red sauce. Cover with foil and bake in the preheated oven for 20 minutes covered and then remove the foil and let bake another 20 minutes. Let the lasagna cool for at least 10 minutes before serving.
Recipe by Cook up Love at https://cookuplove.com/2018/02/22/loaded-veggie-lasagna/