8lasagna noodles, cooked according to package directions
1(25-ounce) jar marinara sauce
½ cupfresh basil, roughly chopped
Instructions
Soak ½ cup almonds in water for 30 minutes.
Preheat oven to 350℉. Lightly oil a 9×13 baking pan.
In a blender, process remaining 1½ cups almonds with ½ cup almondmilk, nutritional yeast, lemon juice, oregano, and salt until cohesive and the consistency of thick ricotta cheese. Transfer to a large mixing bowl along with spinach and garlic and thoroughly combine.
Lay cooked lasagna noodles on a clean work surface and evenly spread spinach mixture on each noodle, about 2 heaping tablespoons per noodle. Roll up each noodle.
Drain soaked almonds and transfer to clean blender along with remaining ½ cup almondmilk. Process on high until fully blended and creamy. Add marinara and basil and process until very smooth.
Pour 1½ cups of sauce into prepared pan and arrange lasagna rolls on top. Top with remaining sauce and bake, covered, for 20-25 minutes.