EASY LASAGNA VEGAN RICOTTA ROLL UPS!

1. Preheat oven to 350°F (175°C). Then cook your lasagna noodles, undercooking by 2 minutes.
2. Remove tofu from package and wrap the tofu block in 2 paper towels. Squeeze for 10 seconds to press out excess water, then break apart tofu into your food processor. To the food processor, add salt, 2 tbsp olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
3. In a pan, add frozen spinach (or microwave frozen spinach for about 2 minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes. Remove from pan and add to the tofu ricotta mixture. Pulse 3-4 times into the ricotta.
4. Spread marinara sauce onto the bottom of an oven-proof skillet (a cast iron skillet works well); set aside.
5. Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodle and spread a couple spoonfuls of the ricotta mixture evenly along, leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling.
6. Place into oven and bake for 10 minutes.
7. Serve immediately. Garnish with ground pepper, fresh basil, chili pepper flakes, and an optional drizzle of olive oil.