Vegan Lasagna Rolls

this is not your traditional lasagna recipe, its all rolled up! its good for a quick fix and for those meat eaters out there you can easily sub the tofu for a meat of your choice.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 8  lasagna noodles, dried
• 6  ounces firm tofu
• 1  tablespoon lemon juice
• 1  tablespoon soymilk
• 2  garlic cloves, minced
• 1  teaspoon  italian seasoning
• 1  teaspoon salt
• 3  tablespoons fresh basil, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2  cups  marinara sauce, divided
• 1  cup  soy cheese

Directions

1. Cook lasagna noodles according to the package directions. Drain. Rinse with cold water. Drain. Pat dry with paper towels.
2. Meanwhile, in food processor bowl combine tofu, lemon juice, soy milk, salt, italian seasoning, and garlic. Cover and process until nearly smooth. Stir in basil and set aside.
3. Drain spinach in a colander, pressing with back of a spoon to remove the excess moisture.
4. In a 9 x 13 baking dish spread 1 cup of the marinara sauce.
5. Spread tofu mixture on one side of lasagna noodle and cover with spinach. Then roll the noodle up jelly roll style, repeat till all noodles are used.
6. Place rolls, seam side down on the top of sauce in baking dish. Pour remaining sauce over top of rolled noodles, and sprinkle with soy cheese.
7. Cover dish tightly with foil and bake at 350°F for 40 minutes.
8. Remove foil and let stand for 10 minutes before serving.