Vegan Lasagna Ricotta Roll-Ups

1. Preheat oven to 350 degrees and cook lasagna noodles, undercooking by 2 minutes.

2. Remove tofu from package, wrap in paper towels, squeeze for 10 seconds, and break apart into food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until it reaches the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.

3. In a pan, add frozen spinach, season with a pinch of salt and pepper, and cook for 2-3 minutes. Remove from pan and add to the ricotta mixture, then pulse 3-4 times.

4. Spread marinara sauce on the bottom of an oven-proof skillet and set aside.

5. Drain cooked lasagna noodles and drizzle with olive oil to prevent sticking. Spread a couple of spoonfuls of ricotta mixture evenly on each noodle, leaving the last inch bare, roll up, and place in the prepared skillet; repeat with remaining noodles and filling.

6. Bake in the oven for 10 minutes.

7. Serve immediately, garnished with ground pepper, fresh basil, chili pepper flakes, and an optional drizzle of olive oil.

Tips

1. Spinach is optional and can be omitted.

2. Use your favorite marinara sauce, such as Rao's or Otamot brands.

3. Gluten-free lasagna noodles can be used for a gluten-free version.