Vegan Lasagna Rolls

My family really enjoys lasagna.  So, I thought I would try a new take on it - lasagna rolls.  It is pretty easy to put together, and only needed a couple of small substitutions to make it vegan.

You will need:

9-10 lasagna noodles, cooked al dente

1-30oz jar marinara sauce or homemade marinara

1 recipe tofu ricotta (recipe follows)

1/2 bag Daiya vegan mozzarella cheese (optional)

For the tofu ricotta:

1 block extra firm tofu, patted dry

1/2 C fresh basil, coarsely chopped

2 cloves garlic, coarsely chopped

juice from 1/2 medium sized lemon

1-2 tsp olive oil

salt & pepper to taste
*See below for an alternate filling

To make the tofu ricotta, place all ingredients into a food processor and pulse until combined.  The mixture should be crumbly, not smooth.

For the lasagna rolls, preheat oven to 375 F.  Coat a baking dish with cooking spray.  Cover the bottom of the dish with about 1/2 C marinara sauce.  Lay out the cooked lasagna noodles.  Place a heaping tablespoon of ricotta on the noodle and spread out.  Sprinkle lightly with Daiya, if using.  Roll up the noodle longwise and place in pan, seam side down.  Continue until all noodles are rolled and placed in pan.  Cover with remaining sauce and Daiya.  Cover and bake for 35 minutes.  Uncover and bake an additional 10 minutes until browned.  Enjoy!

*In place of the tofu ricotta, you can make an almond pesto.  Simply place in a food processor 2 cups raw & unsalted almonds, 2 tbsp nutritional yeast flakes, 2-3 oz fresh basil, 1 tbsp extra virgin olive oil, 1 cup water, and salt & pepper to taste.  Process until a smooth paste forms.  You will have to scrape the sides several times to incorporate well.