Vegan Lasagna Rolls

• 28 Ounce marinara sauce
• 1/2 Cup water
• 3/4 Cup red lentils
• 12 lasagna noodles
• 12 Ounce extra firm tofu
• 1/4 Cup lemon juice
• 3 Tablespoon nutritional yeast
• 1/2 Cup basil
• 1 Tablespoon oregano
• 2 Teaspoon salt
• 1 Teaspoon pepper
• 2 Tablespoon olive oil

• For the sauce: Add the marinara sauce and water to a pot and bring to a boil. Add the red lentils and cook for 20 minutes.
• While the sauce is cooking, fill a pot with water and bring to a boil. Add the lasagna noodles and cook per package instructions.
• While the noodles and marinara sauce are cooking, make your vegan ricotta filling. Add the tofu, lemon juice, nutritional yeast, basil, oregano, salt, pepper, and olive oil in a food processor. Blend until smooth. Set aside.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.