Vegan Lasagna Rolls

• 2 tablespoons olive oil
• 1 medium zucchini, chopped into matchsticks
• 2 medium carrots, roughly chopped
• 1 garlic clove, minced
• 1 (16 ounce) box whole wheat lasagna noodles
• 1 (32 ounce) container firm tofu, pressed
• 1 -2 teaspoon oregano
• 1 -2 teaspoon basil or 1 -2 teaspoon nice fresh basil, chopped
• 3 shakes dried rosemary
• 3 shakes salt
• 2 cups vegan mozzarella cheese, shredded
• 14 cup vegan parmesan cheese
• 2 (24 ounce) jarsof organic tomato sauce

1. preheat oven to 350F
2. in large skillet heat olive oil and saute zucchini, carrots and garlic until tender, about 7-10 minutes.
3. Dump into bowl and stick in fridge to cool off.
4. cook noodles, drain and lay flat to cool.
5. place pressed tofu into large bowl and squish squish squish with your hands to get the consistency of ricotta cheese.
6. add in herbs, cheeses, the 2 tbls of olive oil and squish some more.
7. add in cooled veggies, stir with spoon to mix.
8. using a spatula, spread 1/2 cup-ish of filling the length of the noodle, leaving 1/2 inch at the end so the filling doesn't overflow when rolled.
9. roll each noodle and filling tightly.
10. place rolls into a baking pan that has 1 a jar of tomato sauce spread in the bottom.
11. place rolls seam side down.
12. pour the other jar of sauce on top of the rolls.
13. throw in oven for 45 minutes.
14. bake bread, make salad and drink wine.
15. done and done.

olive oil, zucchini, carrots, garlic, whole wheat lasagna noodles, pressed, oregano, basil, rosemary, salt, mozzarella cheese, parmesan cheese, tomato sauce

Taken from www.food.com/recipe/vegan-lasagna-rolls-421015 (may not work)