Vegan Lasagna Roll Ups Recipe

Ingredients

• 9 gluten free vegan lasagna noodles, cooked to package instructions (use regular lasagna noodles if not gluten free)
• 2 cups cooked lentils
• 24 oz marinara sauce
• 3 garlic cloves, minced
• 1 tablespoon cooking oil or vegan butter
• 16 ounces Forager Project Cashewmilk Yogurt
• 2 cups vegan Parmesan, plus more for garnish
• 1 teaspoon sea salt, or to taste for red sauce
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon dried Italian seasoning
• 1/4 cup fresh parsley, chopped 

Prep

• Preheat the oven to 375º F. 
• Lay the 12 individual noodles on a parchment lined baking sheet and set aside.
• In a large pot, saute the garlic in the vegan butter until lightly browned on medium heat. Add in the marinara sauce and lentils, and cook on medium-low heat until combined.
• Spoon about ⅓ cup of the lentil marinara into a 9x13” casserole dish and spread evenly onto the bottom of the dish. Set aside.
• In a bowl, mix together the yogurt, vegan cheese, sea salt, black pepper, and italian seasoning. 
• Spread about 2-3 tbsp of the mixture onto each lasagna noodle, followed by 2-3 tbsp of the lentil marinara mixture. Roll up the lasagna noodle to form a roll and place it into the casserole dish. Repeat for the remaining noodles.
• Top the lasagna roll ups with any extra lentil marinara sauce and vegan cheese to cover. 
• Cover the casserole dish with tin foil, and bake covered for 40 minutes. Then uncover the dish, and bake for 2-3 minutes on broil.
• Serve warm, and top with fresh parsley.