Lasagna Rolls

• Total time: – min
• Cook time: – min
• Prep time: – min

• 8 ounces whole wheat lasagna noodles
• 14 ounces extra-firm tofu
• 10 ounces spinach, frozen
• 2 tbsp Italian seasoning
• ¼ cup nutritional yeast
• ¼ cup vegan parmesan
• 1 tbsp lemon juice
• 1 tbsp garlic powder
• ¼ tsp salt
• 25 ounces marinara sauce

In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Press out any excess water from spinach and combine with tofu and vegan Parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line your large pot with a thin layer of marinara. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining marinara over the rolls, cover and bring to a boil. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.

Servings per batch: 10

• Calories: 206
• Fat: 5.80g
• Carbohydrate: 28g
• Dietary Fiber: 6.10g
• Sugars: 7.10g
• Protein: 11.60g