Lasagna Roll Ups with Tofu Ricotta

Start by pressing your tofu. This needs to be done at least two hours before you start cooking, prefereablt about 6 hours. Wrap it in paper towel or a dish towel, put it in between two plates, and put something heavy on top. This presses the excess water out of the tofu allowing it to absorb more 
**~<f L a V o U r>~**

Cook the lasagna noodles. Don't use oven ready. These need to be rollable.

Turn stovetop to medium. In a non stick pan, add olive oil, onions, garlic and celery. Fry until onions are cooked down and transluscent. 

When tofu is drained, mash the shit out of it. I find a pastry cutter or a strong thick fork works the best. Potato mashers aren't sharp enough.

Add nutritional yeast, lemon juice, chopped herbs, mustard, salt and pepper and onion/garlic/celery mix to mashed tofu and stir. Taste it! It should have a fresh, light taste. Add more of some thing to your taste. I usually add extra salt and lemon juice, if anything.

Lay a cooked noodle flat on a plate. Smear tofu mix the length of it. Layer spinach leaves down the length as well then roll it up and place it in a dish. Repeat with all the noodles . Pour pasta sauce on top of rolled noodles. 

It should look like this> (but with more green because we're healthy here!).

You can either place them in a large casserole dish and bake them (350F for 25min) or place them in individual containers and microwave them for 2 min as needed.