Thinly slice the zucchinis 1/8 inch-thick.

Transfer zucchini slices to baking trays. Broil each side for 3 minutes.

Transfer zucchini slices to kitchen towel. Gently pat to absorb any excess moisture.

To a saucepan, add cooked lentils, tomato sauce, tomato paste, garlic, lemon juice, salt. Simmer for 15 minutes. 

Make cheese sauce: Add all ingredients to a blender. Blend until smooth. 

Grate the vegan mozzarella.

Build your lasagna: layer some Bolognese sauce, followed by zucchini slices, cheese sauce, and mozzarella. 

Repeat the process until all ingredients are used, ending with mozzarella. 

Cover with foil, bake at 375F/190C for 30 minutes. Remove foil, bake for another 20 minutes. 

Let lasagna sit for 10 mins before serving.