Easy Vegan Spinach Lasagna Rolls with Almond Ricotta

These Easy Vegan Spinach Lasagna Rolls are everything you love about traditional lasagna, all rolled up into an easy to serve meal with made from scratch almond ricotta that's even better than the real thing!

Prep Time 30 minutes | Cook Time 20 minutes | Total Time 40 minutes | Servings 4 people

Ingredients

• 8 lasagna sheets • 16 ounce frozen chopped spinach cooked and excess water drained • 1 cup marinara sauce • 1 cup vegan mozzarella cheese, shredded Almond Ricotta Cheese • 1 cup blanched slivered almonds • 1 Tablespoon nutritional yeast • 1 teaspoon salt • 1 teaspoon garlic powder • ½ teaspoon onion powder • 1 Tablespoon Italian seasoning • ½ teaspoon dried rosemary • ½ teaspoon dried oregano • Black pepper to taste • 1 Tablespoon lemon juice • 3/4 cups water • Fresh basil to taste (optional)

Directions

1) Preheat oven to 350° 2) Cook lasagna pieces according to package instructions until al dente. Once finished cooking, drain the hot water and fill pot with cool water (this will keep the lasagna from sticking and forces it to stop cooking). Set aside. 3) Cook frozen spinach in a medium sized pan and season to taste with salt and pepper. Once cooked, drain any excess water and set aside. 4) In a food processor or high-speed blender, combine all the ingredients for the almond ricotta cheese.

Blend until only slightly lumpy, resembling ricotta cheese. Set aside. 5) Using a cutting board, remove the pasta from the cool water and lay flat vertically. Drizzle with 1-2 tsp of marinara sauce, then layer evenly with almond ricotta, spinach, and vegan mozzarella cheese. 6) Starting with the end closest to you, begin rolling the lasagna (to create a pinwheel) and repeat the process until all are done. 7) In a square 8×8 baking dish, spread a few spoonfuls of marinara sauce along the bottom. Transfer the spinach rolls to the dish (they will be snug), then top with a generous portion of marinara sauce and vegan mozzarella cheese. 8) Transfer to the oven and cook for 20 minutes.