148 | PASTA AND GNOCCHI LASAGNA ROLLS 12 lasagna noodles (Osem Perfecto 14x9 is ideal. Not Barilla) 1 ½ cups (360g) marinara sauce (see NOTE) ½ Tbs oil 1 onion sliced thinly 2 garlic cloves, crushed 3-4 fresh mushrooms, sliced thinly (optional) ½ Tbs soy sauce 100g leaf spinach fresh or frozen, squeezed well 200g vegan ricotta cheese (recipe above) ½ tsp paprika (Optional) Salt and black pepper to taste Grated vegan cheese for topping Cook the lasagna noodles in a large pot (filled with salted boiling water) until al dente. Remove lasagna to a bowl of cold water, and then drain them on dish towels separating the leaves if necessary. Ladle a layer of marinara sauce in the bottom of a 28x22 cm baking dish Set aside. While the lasagna noodles cook, heat oil in a pan over medium heat and add the sliced onion, garlic and mushrooms. Sauté for about 4 minutes. Then add soy sauce and spinach. Cook until spinach wilts (if fresh) or liquid evaporates (if frozen). Spread a heaped teaspoon of ricotta cheese on each lasagna leaf and squash it down. Top it with the spinach mixture. Roll up each lasagna noodle lengthwise and place it seam-side down in the baking dish, one roll next to the other. Ladle the remaining marinara sauce over the lasagna noodles. Top with grated yellow vegan cheese. Cover with aluminum foil. The lasagna can be made ahead of time to this point and refrigerated until needed. Heat oven to 175°C and remove lasagna pan from fridge. Bake for 20-25 minutes then uncover, and bake 10 minutes more. NOTE: You can use your favorite tomato sauce instead of marinara sauce. We added some vegan cream to smooth out the taste If you aren't a fan of mushrooms, simply leave them out.
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