Preheat oven to 350 degrees F (175 degrees C). Cook Red Lentil Pasta (1 box) according to the package directions.
While pasta cooks, add Lentils (1 cup) to the Water (2 cup). Bring to a boil and simmer approximately 15 minutes or until lentils are soft.
Add Tomato Sauce (2 can), Italian Seasoning (1 teaspoon), Dried Basil (1 teaspoon), Sea Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/4 teaspoon), and Parmesan Cheese (2 tablespoon). Stir to combine and simmer another 3-5 minutes.
Add Part-Skim Ricotta Cheese (1 cup), Egg (1), and Fresh Spinach (1 cup). Stir until egg is blended and all ingredients are well mixed.
In a 2 qt dish, layer half red lentil pasta, ricotta cheese mixture, seasoned tomato lentils, and Shredded Italian Blend Cheese (1 1/4 cup), then repeat, ending with Italian Cheese.
Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.