Vegan Ricotta Lasagna Roll Ups
Ingredients
- 10 ounce bag frozen spinach (optional)
- Lasagna noodles
- 2 tbsp olive oil
- 32 ounces marinara sauce
- 14 ounce container firm tofu
- Juice of 1 lemon
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Fresh basil to garnish
Preparation
Preheat oven to 350 and cook lasagna noodles, undercooking by 2 minutes.
Remove tofu from package, wrap in paper towels, squeeze for 10 seconds, break apart into food processor. Add salt, 2 tbsp olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until ricotta consistency. Taste and adjust seasonings.
In a pan, add frozen spinach, season with salt and pepper, cook for 2-3 minutes. Remove and add to ricotta mixture, pulse 3-4 times.
Spread marinara sauce on the bottom of an oven-proof skillet and set aside.
Drain cooked lasagna noodles, drizzle with olive oil to prevent sticking. Spread ricotta mixture on each noodle, leaving the last inch bare, roll up, and place in the skillet. Repeat with remaining noodles.
Place in oven and bake for 10 minutes.
Serve immediately, garnished with ground pepper, fresh basil, chili pepper flakes, and an optional drizzle of olive oil.