VEGAN SAUSAGE RICOTTA LASAGNA ROLLS UPS

1. Preheat oven to 350. Then cook your lasagna noodles! Undercook by 2 minutes. And keep close eye on them as you prepare the following!
2. To a pan over medium heat add 1 tbsp oil then add in shallots and cook for 3 mins. Add in garlic and cook for an additional 2 minutes. Add your vegan sausage and break apart with spatula. Cook for 7-8 minutes.
3. Season with salt and pepper then push to the side add add in frozen spinach. If your pan is small you can spoon the sausage into a bowl to make more room for the spinach. Sauté spinach into defrosted and heated through. Should take 2-4 minutes. Season with a pinch of salt and pepper.
4. Remove tofu from package, break apart tofu into your food processor. To the food processor add all ricotta ingredients. Pulse a few times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
5. Add the ricotta to a bowl then add in cooked vegan sausage and spinach. Mix to incorporate.
6. Spread 1/2 the amount of marinara sauce onto the bottom of a oven-proof skillet or lasagna dish.
7. Once lasagna noodles are cooked, drain then immediately drizzle with olive oil. Grab a lasagna noodle and Spread ricotta mixture evenly. Roll up & place in the prepared skillet; repeat with remaining then cover with the remaining marinara.
8. Bake for 17-20 mins! Enjoy♥