• Add water and a pinch of salt to a pot and bring to a complete boil. Add the lasagna pasta (cook according to the box direction minus 1-2 minutes.
• Prepare the tofu by completely pressing and squeezing the liquid out completely.
• For fresh spinach: add them to boiling water for 1 minute, then immediately add to an ice bath to stop the cooking process. Then, completely squeeze out the water.
• For Frozen spinach: Completely thaw it out, and squeeze the liquid out.
• In a food processor: add the tofu, nutritional yeast, and water, and blend till crumbly. Next, add the wilted spinach, garlic salt, and all the other seasoning and blend till you get a ricotta consistency.
• Taste, and add more seasoning if needed.
• Cook the impossible meat till brown, season with salt and pepper, then add 10 oz of marinara sauce.

Let's roll

• Add about 2oz Marinara sauce on a baking tray.
• On a clean surface, layer your lasagna pasta, spread the impossible meat sauce mixture, spoon dollops of the tofu ricotta, and spread.
• Start rolling the pasta upwards from the bottom until it's all rolled up.
• Add the rolled lasagna inside the baking dish; when done, add the rest of the marinara and tofu ricotta on top and sprinkle some more garlic salt.
• Add vegan mozzarella on top.
• Cover the baking dish with foil and bake lasagna for about 30-35 minutes at 350F.
• Remove the foil and bake uncovered for about 5-10 minutes.
• Serve and Enjoy