Preheat oven to 350 degrees.
Cook red lentil pasta according to package directions and set aside.
While pasta cooks, add 1 cup lentils to 2 cups water, bring to a boil and simmer approximately 15 minutes or until lentils are soft. Add tomato sauce, seasonings and Parmesan cheese, stir to combine and simmer another 3-5 minutes.
Add ricotta cheese, egg, and cooked spinach to small bowl, 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 Italian cheese blend, then repeat ending with Italian Cheese.
Bake 20 minutes. Remove and allow to cool 5 minutes then serve! Garnish with Parmesan Cheese if desired.