Spinach Tofu “Ricotta” Lasagna Rollups

Ingredients
•9 lasagna noodles
Preheat oven to 350°
Blend together with a food processor
•16 oz firm tofu, drained & pressed
•1 Tbsp lemon juice
•1 Tbsp dried basil
•3 Tbsp Nutritional Yeast
•3-4 tsp minced garlic
•1 Tbsp olive oil
•½ tsp italian seasoning
•⅛ tsp nutmeg
•Salt & pepper to taste
Then stir in with the tofu mixture
•10 oz frozen spinach, thawed & squeezed dry
Pour in the bottom of a large baking dish.
•1 cup of spaghetti sauce (3 C total)
Spread ⅓ C of the tofu mixture onto the length of each lasagna noodle and roll up jelly-roll style.
Place in the baking dish, seam side down.
Top lasagna rolls with
•2 C spaghetti sauce (3 C total)
Cover lightly with foil and bake for 35 mints