Preheat the oven to 400F.
First cook the pasta according to the package instructions. While the pasta is cooking, also cook the lentils. First rinse the lentils and then add them to a pot with 2 cups water and salt. Bring to a boil, then cover and reduce the heat to a simmer. Cook until softened, about 15-20 minutes.
While the pasta and lentils are cooking, make the tofu ricotta. First, press the tofu between two towels or paper towels for about 5 minutes to release any excess water. Then, add all the ingredients to a blender or food processor and blend until thick and smooth.
Add the cooked pasta, cooked lentils, and tomato sauce to a large 9*13 inch baking pan and stir together to until well mixed and all the noodles are coated with sauce. Then, add in the tofu ricotta in large chunks and gently mix into the mix so the ricotta is mostly on top of the pasta and lentils. If desired, add on any vegan cheese at this point.
Add the pan to the oven and bake about 10-15 minutes. Then, change the setting to broil and broil another 3-5 minutes to crisp the top layer.
Remove the ziti from the oven and top with vegan parmesan or fresh parsley. Then, serve and enjoy!