Vegan Lasagna Rolls

• 8 lasagna noodles, dried
• 6 ounces firm tofu
• 1 tablespoon lemon juice
• 1 tablespoon soymilk
• 2 garlic cloves, minced
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 3 tablespoons fresh basil, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 cups marinara sauce, divided
• 1 cup soy cheese

1. Cook lasagna noodles according to the package directions.
2. Drain.
3. Rinse with cold water.
4. Drain.
5. Pat dry with paper towels.
6. Meanwhile, in food processor bowl combine tofu, lemon juice, soy milk, salt, italian seasoning, and garlic.
7. Cover and process until nearly smooth.
8. Stir in basil and set aside.
9. Drain spinach in a colander, pressing with back of a spoon to remove the excess moisture.
10. In a 9 x 13 baking dish spread 1 cup of the marinara sauce.
11. Spread tofu mixture on one side of lasagna noodle and cover with spinach.
12. Then roll the noodle up jelly roll style, repeat till all noodles are used.
13. Place rolls, seam side down on the top of sauce in baking dish.
14. Pour remaining sauce over top of rolled noodles, and sprinkle with soy cheese.
15. Cover dish tightly with foil and bake at 350F for 40 minutes.
16. Remove foil and let stand for 10 minutes before serving.

lasagna noodles, tofu, lemon juice, soymilk, garlic, italian seasoning, salt, fresh basil, marinara sauce, soy cheese

Taken from www.food.com/recipe/vegan-lasagna-rolls-359172 (may not work)