EASY LASAGNA VEGAN RICOTTA ZUCCHINI ROLL UPS!

1. Preheat oven to 375. Then cook your lasagna noodles! Undercook by 2 minutes. 
2. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds 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, plant milk. 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 2ish minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes m. Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta.
4. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside. (I use a cast iron) 
5. Using an Apple peeler, create long strips of zucchini! Peeling Away first layer of skin then making long strips.
6. Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodles, layer zucchini and Spread a couple spoonfuls  ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles, zucchini and filling
7. Place into oven and bake for 20 minutes. 
8. Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil. •• •