Cook noodles until slightly soft and bendable, al dente. Depending on noodles, between 6 and 8 minutes. Place on a flat surface, cover with a clean damp dishcloth and set aside.
In a large bowl add drained tofu, basil, nutritional yeast, parsley, oregano, and salt. Break the tofu apart blending all ingredients together until you reach the desired texture. (chunky, smooth, or somewhere-in-between).
In 9X12 baking dish spoon pasta sauce, covering the bottom. Approximately 1/2-1 cup.
Start assembling rolls. Layout lasagna noodles spread a generous amount of tofu ricotta covering noodles, little sauce, and spinach. Roll noodle and place seam side down in baking dish. Repeat.
Cover rolls with remaining sauce. Add a dollop of tofu ricotta on each roll.
Cover 9X12 baking dish with foil. Cook in preheated 375- degree oven for 25 minutes until cooked thoroughly.
Take out of the oven, let sit for 5 minutes and serve.
Looking for a smooth ricotta; use a food processor, add drained tofu, basil, nutritional yeast, parsley, oregano, and salt. Process until smooth.
If soy isn't in your pantry, your diet, or is an allergy try one of these alternatives with the same ingredients that are added to the tofu:
Cannellini white beans
mash or blend easily creating a smooth texture
soak overnight, drain, then blend until smooth
cooked rice can be blended with plant-based milk until smooth
cooked and blended, keep it easy by using frozen cauliflower rice that can be microwaved