Servings: 6
1 box lasagna noodles (regular or whole grain)
3-4 cups marinara or other pasta sauce of choice
1/2 cup shredded vegan mozzarella
For The Tofu Ricotta:
1 14 ounce block firm or extra firm tofu (NOT Silken)
1/2 cup vegan parmesan, grated
3 tablespoons Italian seasoning (or blend of dried basil and dried oregano)
3 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon salt
1 cup fresh spinach, chopped or whole
Preheat oven to 375 degrees
For The Tofu Ricotta
Break tofu apart and put in food processor. Add lemon juice, parmesan, Italian seasoning, garlic powder and salt. Blend until fairly smooth and ingredients are well combined.
Add spinach and pulse 8-10 times or until spinach is chopped well and incorporated into ricotta.
To Make The Lasagna:
Cook lasagna noodles according to package instructions.
In a 9×13 baking dish, pour ½ the sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls.
Lay noodles out one at a time, place a spoonful of Easy Vegan Ricotta onto the noodle and spread until the noodle is covered. Once covered, start at one end of the noodle and roll it up like a sleeping bag. Place seam side down into the baking dish and repeat process until all rolls have been assembled.
Pour remaining sauce on top of all noodles, cover with aluminum foil, and bake for 30 minutes. Remove foil, add mozzarella and bake for another 15 minutes.