1
To make the cheese: Place the “riced” cauliflower into a microwave safe bowl and microwave for 7-8 minutes (do not add water). Add in remaining ingredients until fully incorporated. Season to taste.
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2
To assemble to rolls: Preheat oven to 350 degrees. Add a layer of pasta sauce to bottom of the lasagna baking pan to prevent rolls from sticking, about 1/4 inch thick.
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2
Mix mushrooms and spinach into the ricotta cheese mixture until fully incorporated.
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3
Take a lasagna noodle and spoon a heaping spoonful of the ricotta filling mixture onto it. Spread evenly onto noodle and then roll into a tube. Place the noodle into the pan, seam side down, and repeat with all noodles. Pour sauce on top so the next layer of noodles doesn’t stick. Repeat
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3
Bake for 20 minutes or if cheese added, until cheese is golden and bubbling. Serve 2-4 rolls at a time with extra sauce, top with vegan parmesan and enjoy!
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