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Vegan Spinach Lasagna Roll-Ups
Ingredients
  • 12 lasagna noodles (Note 1)
  • subheading: For the Vegan Spinach Ricotta:
  • 1 ½ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
  • ½ cup unflavored and unsweetened non-dairy milk
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 7 ounces firm tofu, drained
  • 9 ounces frozen spinach, thawed and squeezed to remove excess moisture
  • ½ cup fresh basil
  • Black pepper, to taste
  • subheading: For the Lasagna Rolls:
  • 4 cups marinara sauce, plus up to 1 extra cup, if needed
Steps
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