VEGAN SUMMER VEGETABLE LASAGNA ROLLS

1 tsp Garlic powder
6 oz Sabra Roasted Garlic Hummus
5 tbsp Kal Nutritional Yeast Flakes
16 oz Tofu, Extra Firm, Nasoya
318 gram(s) Catelli Smart Lasagna Noodles (4 noodles, 85 g)
1 cup, shredded Cheddar Cheese
0.75 cup Spinach, frozen
2 medium Carrots, raw
1.5 cup (1" pieces) Cauliflower, cooked
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
1 cup Steam Fresh Brocoli
2.5 cup Pasta sauce traditional Prego

Preheat oven to 350F.
Cook lasagna noodles according to package directions. Drain and set aside.
Ladle about 1 cup sauce in the bottom of a 9×13 baking dish.
In a medium skillet coated with cooking spray or olive oil, sautee zucchini and summer squash over medium heat for five minutes. Season with 1/2 tsp salt and a few grinds of pepper. Set aside.
Place tofu in a medium bowl. Using your fingers, crumble into small pieces. Add hummus, spinach, garlic powder, nutritional yeast, 3/4 tsp salt, basil, and cooked zucchini and squash. Use your fingers to mix everything together.
Lay cooked noodles on a baking sheet or parchment paper. Place 1/3 cup of ricotta mixture on each noodle and spread until evenly covered. Roll carefully and place seam side down in the prepared baking dish. Repeat with the remaining noodles.
Ladle remaining sauce over noodles. Cover dish with foil and bake for 35 minutes.

Serving Size: 6 portions