1. Warm up a small sauce pan on the stovetop. Cook the diced onions and mushrooms in 1 tbsp olive oil (or water saute for oil free) until soft and fragrant. Add in the lentils, water, marinara sauce, spices and stir. Bring to a boil then simmer for 12 minutes. Add in the zucchini and cook for another 5 minutes til soft.
2. Make tofu ricotta- Add all tofu ricotta ingredients (besides spinach) to a food processor and blend until super smooth. Transfer to a large mixing bowl and stir in 1 lb of cooked frozen chopped spinach.
3. To a large stock pan boil water to cook the pasta shells. Boil until al dente- about 6 minutes, then drain and set aside.
4. Assemble the stuffed shells- Spread out the veggie lentil bolognese sauce on the bottom of a 13 x 9 baking pan. Scoop 1 tbsp of tofu ricotta into a cooked shell and place the shell into the sauce. Repeat until all shells are stuffed. Top with shredded mozzarella or my homemade cashew cheese sauce which you can find on this blog.
5. Bake at 350 for 45 minutes covered. If cooking from frozen bake for 1 hr 15 minutes.