pesto ricotta

Ingredients for the pesto ricotta:
1 block of medium firm tofu
⅓ cup nutritional yeast
¼ cup lemon juice
1 cup of cashews (unsoaked)
½-1 bulb of fresh garlic (can roast in advance if you have the time but I just threw it in raw)
1 t salt
1 t garlic powder (optional)
1 t onion powder (optional)
A couple of handfuls of fresh spinach leaves
Several sprigs of fresh parsley
Several sprigs of fresh cilantro
(Can substitute for whatever fresh greens you have on hand like basil, kale, etc.)
A splash of water
Other ingredients:
1 box of lasagna, or about 13 sheets (I used Barilla)
Ragu sauce of your choice
Vegan shredded cheese (I used daiya mozarella shreds)
Fresh parsley for garnish
Directions:
1. Preheat oven to 375°
2. Cook lasagna according to package instructions or in the Instant Pot. I used the IP and cooked them on high pressure for 1 minute with a quick release. When finished drain in colander, rinse with cold water, and let sit while working on other items.
3. Throw all pesto ricotta ingredients in food processor. Process on high and add water accordingly. Can also drizzle a little bit of olive oil if desired (I skipped the oil and it was delicious without it). When ingredients are smooth transfer to a bowl.
4. Spread a generous amount of ragu sauce in the bottom of a baking dish. Lay lasagna sheet flat on working surface. Spoon pesto ricotta mixture onto sheet and spread evenly. Don’t go crazy with the pesto ricotta, but also make sure it’s covering the entire surface of lasagna sheet. Roll lasagna sheet and carefully place standing up in baking dish with seam facing towards the center of the dish. Don’t roll it too tight but also don’t roll it too loose. You want it somewhere in between. Repeat this with all the lasagna sheets.
5. Spread a generous amount of ragu sauce on top of the lasagna rolls. Make sure the tops are thoroughly covered with sauce to prevent drying out while baking. Sprinkle vegan cheese of your choice on top. Cover and bake for around 30 minutes (cooking time is estimated and may vary).
6. When finished removed from oven and garnish with desired fresh herb (I used parsley but would have used basil if I had it on hand).