Begin by preparing the ricotta. Soak sunflower seeds in boiling water for 30 minutes, or boil for 15 minutes to soften.

In a food processor, add the soaked seeds, tofu, olive oil, lemon juice, nutritional yeast, miso, salt, and 2 tablespoons of water. Blend for 2-3 minutes until very smooth, stopping to scrape down the sides as needed. If needed, add extra water for a spreadable texture. Place the ricotta in the fridge until ready to use.

For the bolognese, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in tomato paste, garlic, and Italian seasoning, cooking for another 3-4 minutes.

In a small bowl, whisk coconut cream, miso, and soy sauce together. Pour this mixture into the skillet with chopped tomatoes, lentils, and mushrooms. Simmer for 3-4 minutes until heated through. Taste and add salt as needed.

Preheat the oven to 375°F. In a lasagna pan, spread a thin layer of bolognese sauce on the bottom, then add a layer of noodles. Spread dollops of ricotta, drizzle pesto, then repeat with sauce, noodles, ricotta, pesto until all ingredients are used, ending with sauce.

Cover with foil and bake for 45 minutes. Remove foil, add vegan mozzarella on top, and broil for 5-10 minutes until melted and golden. Let rest for at least 10 minutes before slicing to serve clean portions.