Heat a large pot with oil on medium heat. Once hot, add the chopped onion and cook for 3 minutes.
Add the garlic and cook for an additional 1-2 minutes.
Add the vegetable broth, lentils, canned tomatoes, tomato paste, salt, pepper, and italian seasoning. Stir and bring soup to a boil.
Once the soup is boiling break the lasagna noodles into bite sized pieces and add to the soup. Cook for 7-8 minutes or until the noodles are completely cooked.
Add the lemon juice, plant milk, nutritional yeast, spinach, and stir.
Remove the pot from the heat. Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.
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