Boil lentils for about 30 minutes or until soft. Cover with water and boil over high heat. If necessary, add more water.

When the lentils are done sauté the onion and garlic in the oil in a large pan for 2 to 3 minutes over medium low heat. Add a pinch of salt to help them sweat, just until turning slightly translucent.

Then add in the lentils, Pomi tomatoes, sugar, and salt. I like to fill the Pomi container about halfway with water and add that into the pan. Let sauce simmer for 20 minutes.

Preheat oven to 375°F (190°C).

Cook pasta according to box directions or to your preferred doneness.

Once the sauce is done simmering it should be thickened and have good flavor. If you need to adjust any seasonings do so now.

Combine the pasta and sauce together in the pan. Then add most of your vegan ricotta, leaving a bit to add on top of the pasta.

Transfer into a large baking dish (9 x 13) and spread the pasta out. I like to fill my pan where I made the sauce with a little water to just get any remaining sauce out and pour it on the pasta.

Top with both of the vegan mozzarella, and the vegan ricotta.

Cover with foil and bake for 45 minutes. Remove foil and broil on high for 2 to 5 minutes, depending on how crispy you like the top. Please watch the pasta to make sure it doesn’t burn.

Garnish with fresh oregano, fresh parsley, or fresh basil if desired and serve.