Make the almond ricotta: Drain the soaked almonds and place them in a blender or food processor with 1/4 cup of the reserved soaking water; pulse until the mixture is lumpy and resembles ricotta, adding more soaking water a tablespoon at a time if needed.
Transfer the almond puree to a clean container and stir in the probiotic powder until evenly distributed; cover with a clean towel secured with a rubber band and let ferment in a warm place for at least 8–10 hours, then stir.
Once tangy to your liking, stir in 1 tablespoon olive oil, salt to taste, the grated garlic (if using), and nutritional yeast (if using); seal and refrigerate until ready to use.
Make the spinach-walnut pesto: Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 4–5 minutes, then transfer to a blender or food processor.
Add 2 minced garlic cloves, lemon zest, lemon juice, 2 cups packed spinach, 3 tablespoons olive oil, salt, and pepper to the walnuts; pulse until uniformly chopped, then blend to a chunky puree, scraping down the sides as needed.
Heat a deep 10–11 inch skillet over medium heat and add 1 tablespoon olive oil, then sauté the diced onion, carrot, and zucchini until the onion is translucent and carrots are softened, about 5 minutes.
Add 1/3 cup cooked lentils, 2 minced garlic cloves, 1/2 teaspoon chili flakes, and salt and pepper; sauté 30 seconds until fragrant.
Pour in the 3 cups (24 oz) tomato sauce, stir to combine, and bring to a simmer.
Nestle the broken oven-ready lasagna noodle pieces into the sauce, pressing them down so they are mostly submerged; cover the skillet and simmer gently until the noodles are just tender, about 15–17 minutes, adding up to 1/4 cup water if the pan gets too dry.
Stir gently to check that all noodles are softened, then dollop the almond ricotta and spoonfuls of the spinach-walnut pesto over the top, pushing the dollops slightly into the noodles with the back of a spoon; scatter a small handful of extra spinach if using.
Cover and cook another 10 minutes to heat through, then serve hot with an optional drizzle of olive oil or sprinkle of pine nut parm.
