Prepare 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.
Prepare Tomato Sauce:
In a saucepan, sauté chopped onion and minced garlic until softened. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
Cook Lasagna Noodles:
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Assemble Roll-Ups:
Preheat the oven to 375°F (190°C). Spread a layer of tomato sauce on the bottom of a baking dish.
Lay out a cooked lasagna noodle and spread a generous amount of the vegan ricotta filling along the length of the noodle. Roll it up and place it seam side down in the baking dish.
Repeat the process for the remaining noodles.
Top with Tomato Sauce and Vegan Cheese:
Pour the remaining tomato sauce over the assembled roll-ups. Optionally, sprinkle vegan mozzarella cheese on top.
Bake:
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the roll-ups are heated through.
Garnish and Serve:
Garnish with chopped fresh basil or parsley before serving.
Nutrition Facts (Per Serving – Makes about 6 servings):
Calories: 300
Fat: 6g
Protein: 14g
Total Carbohydrates: 48g
Dietary Fiber: 6g
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