Vegan Lasagna Rollatini

1. 1

   Boil lasagna noodles per package instructions, drain and set aside.

2. 2

   If using frozen spinach, thaw in the microwave, then press the water out in a strainer.

3. 3

   Drain the water from the tofu, place into large mixing bowl and mash with a potato masher (until it looks like the texture of ricotta cheese).

4. 4

   Drain the canned tomatoes.

5. 5

   Mix the tofu, spinach, canned tomatoes and italian seasoning.

6. 6

   Preheat oven to 350F and grease a 13x9 baking dish.

7. 7

   Spread mixture of tofu, spinach and tomatoes onto lasagna noodles and roll, then place into the baking dish.

8. 8

   Once all lasagna noodles are in the baking dish, pour desired amount of sauce over the noodles.

9. 9

   Cover dish with foil and bake at 350F for 30 minutes.

* Per serving · 4 servings · Values may vary.