INSTRUCTIONS:
Prepare the Vegan Ricotta Filling: In a bowl, combine crumbled firm tofu, nutritional yeast, lemon juice, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. Mix well to create the vegan ricotta filling.
Preparation of Tomato Sauce: Sauté chopped onion and minced garlic in a pot until soft. Add crushed tomatoes, dried basil, dried thyme, salt and pepper. Boil for 15-20 minutes and let the flavors blend together.
Cook Lasagna Noodles: Cook lasagna noodles according to package directions until al dente. Drain and set aside.
Assemble the Rolls:Preheat the oven to 375°F (190°C). Spread a layer of tomato sauce on the bottom of the baking dish.
Place the cooked lasagna noodles and spread a generous amount of vegan ricotta filling along the length of the noodles. Roll it up and place it on the baking tray, seam side down.
Repeat the process for the remaining noodles.
Top with Tomato Sauce and Vegan Cheese: Pour remaining tomato sauce over the assembled rolls. Sprinkle with vegan mozzarella cheese if desired.
Baking: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes or until the rolls are heated through.
Decoration and Serving: Garnish with chopped fresh basil or parsley before serving.
