Ingredients:

8 lasagna noodles(I used the gluten-free Jovial brand)
1 jar of pasta sauce, your choice
1 14 oz. package of firm tofu
1 cup & 2 tbsps vegan mozzarella shreds
1/3 cup nutritional yeast
1/4 cup & 1 tbsp vegan parmesan
juice of 1/2 lemon
1/2 tsp vegetable boullion(opt)
1 tsp italian herbs & garlic powder
1/2 tsp onion powder & dried parsley
1/4 tsp himalayan salt

Directions:

1. Boil gluten free noodles until al dente. (You may need to cook a few more than 8 noodles, if using gluten free, to be prepared if any fall apart.) Grand shells would also work with this recipe!
2. Preheat oven to 400 degrees Fahrenheit.
3. In large bowl, crumble tofu until creamy but still has a bit of texture.
4. Stir in boullion. Then add lemon juice, nutritional yeast and seasonings, combine well.
5. Then incorporate 1 cup mozzarella and 1/4 cup parmesan into the mixture.
6. On a plate, lay out one noodle at a time & spread 2-3 tbsps of mixture to evenly cover it. Gently roll up the noodles. (If using grand shells, just stuff them with 2-3 tbsps instead.) This is enough filling for 7-8 roll ups.
7. In a casserole dish, pour 1 cup pasta sauce on bottom and spread out evenly.
8. Place roll ups side by side on top of the sauce.
9. Pour remainder of pasta sauce on top of roll ups & then cover dish with foil.
10. Bake for 30 minutes, remove from heat and sprinkle 2 tbsps mozzarella and 1 tbsp parmesan.
11. Recover with foil and return to oven for 2-3 minutes until cheese melts.
12. Enjoy!! Kids will love these too!