4 tablespoon minced garlic *about 4 cloves
1 package extra firm tofu, extra water drained *I use Mori Nu
1 box frozen spinach, defrosted according to instructions & chopped
1/2 cup Vegetarian Parmesan cheese *I use Vegan (made by Galaxy)
1/2 teaspoon freshly squeezed lemon juice
tablespoon of fresh parsley *Keep some back for garnish later
few scrapes of a whole nutmeg on a grater or few sprinkles of jar-ground
a little roasted red pepper, chopped (The jar kind is fine you only need a few strips)
1/4 to 1/2 teaspoon Sea or kosher salt
Fresh ground black pepper to taste
Marinara sauce (1) jar or homemade *yeah...I use homemade Either leftover or pulled from freezer
1/2 cup Vegan Mozzarella
*You need a blender
1) Bring a large pot of water to a boil with a little sea/kosher salt. Cook lasagna noodles according to package. *You may as well start out with a pot large enough to cook the whole box as I've never worked with lasagna noodles where at least 1/2 didn't bust up. That's ok for layered lasagna but rolling? not so much. Drain noodles and put back in the pot with cold water covering them until ready to use (keeps them from being sticky)
2) Meanwhile, heat a medium sized skillet over low/medium heat. Add 3 tablespoons minced garlic (the other 1 tablespoon reserved will be added later) Cook, stirring until fragrant. Be Careful not to burn! Remove from heat and set aside
3) Drain Tofu on a paper towel set in a colander. Defrost the frozen spinach in microwave or per manufacturers instructions. Dump on several paper towels or a clean kitchen towel and squeeze the water out of it as much as possible. Chop to break up not mince. Rough chop a few sprigs fresh parsley, set aside. Cut up a strip or two of the roasted red pepper. Set aside.
4) Put tofu in the blender and add the cooked garlic, the reserved extra tablespoon of garlic, few grates (maybe 3-4 passes) of a whole, fresh nutmeg or couple of shakes ground nutmeg. 1/4 to 1/2 teaspoon fresh lemon juice. Blend until tofu starts to smooth out.
5) Pour contents of blender into a mixing bowl and add salt and freshly ground black pepper to taste, 1/2 cup vegan Parmesan cheese, the chopped spinach, rest of the parsley, the roasted red pepper. taste! Adjust for seasoning. Mixture should closely resemble ricotta cheese/regular lasagna filling. Put filling into the fridge for 20-30 minutes to re-cool and let spices do their thing.
6) In a glass 13x9 cake pan or larger casserole dish, ladle some marinara sauce and cover bottom. Set aside. Take a few paper towels and set on the counter near the filling. Pull noodles out of the cooling water (and hope you have several whole ones that survived their boil) set them one at a time on paper towel and sort of pat extra water off/dry. Take a tablespoon at a time of the filling and smear/work with the back of a spoon and sort of cover the top of the noodle. Roll up noodle with filling to the inside. If noodle is sticking to paper towel or sort of fragile from broken "side" etc? use the paper towel and pull the towel towards you while rolling noodle away (Like you were making a jelly roll cake-It helps!) Place finished rolls on the layer of marinara. When done you should have between 9-12 rolls. Ladle more marinara over the top of the rolls to keep them from drying out/getting crunchy. Sprinkle more vegan Parmesan cheese and vegan mozzarella cheese over that if desired.
Bake 350 degrees for about 15-20 minutes
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