Full Recipe:
Ingredients:
Vegan Ricotta Filling:
2 cups firm tofu, crumbled
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
For the Tomato Sauce:
1 can (28 oz) crushed tomatoes
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
For the Lasagna Roll-Ups:
12 lasagna noodles, cooked al dente
Vegan mozzarella cheese, shredded (optional)
Optional Garnish:
Fresh basil or parsley, chopped
Instructions:
continued on next page
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