• Bring a large pot of water to boil and sprinkle generously with salt.  
• Add lasagna noodles.  Cook according to box instructions (usually about 10 minutes)
• Remove from boiling water, rinse in cold water to stop the cooking.
• Drain. Set aside to cool.  

Vegan Ricotta Filling:

• In a food processor, add cashews, tofu, lemon juice, olive oil, and blend. Add salt, Bragg Liquid Aminos, nutritional yeast, and blend until smooth.  
• In a small saucepan, sauté the onion in oil until translucent, add the crushed garlic, ground basil, and fresh spinach. Sauté until the spinach has wilted. Set aside to cool.  
• In a bowl, gently combine the cashew/tofu mixture with the onion/spinach mixture. The filling is now ready.  

Assembling the Dish:

• Preheat oven to 375F 
• In an 9X9 inch pan, add a layer of tomato sauce.
• Next, prepare the lasagna rolls: 
• Lay a lasagna noodle flat on a cutting board.  
• Add about 2-3 tablespoons of filling to each lasagna noodle, spreading it across the length of the noodle.  
• Next, roll the lasagna noodle.
• Place in the pan.  
• Continue this process with all the lasagna noodles.
• Cover each roll with a layer of tomato sauce.
• Sprinkle with some vegan parmesan and some dried basil.  
• Bake at 375F for about 30 minutes.

Quick and Easy Parmesan Topping:

• 1 cup raw cashews (or blanched almonds)
• 1/4 cup nutritional yeast flakes
• 3/4 teaspoon salt
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder

In a food processor, blend the cashews, yeast flakes, salt, Italian seasoning, and garlic powder into a crumb consistency. It is now ready to use.