Preheat your oven to 350°F
Blend the tofu, lemon juice, nutritional yeast, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese. Add the spinach, kale, or arugula and pulse until it’s mixed in.
Lay the noodles out flat on a baking sheet or a piece of waxed paper.
Spread two tablespoons of the tofu ricotta onto each noodle.
Spread 1 tablespoon of sauce on top of the ricotta on each noodle.
Carefully roll each noodle
Spread 1 cup tomato sauce onto a 9x12 casserole dish
Place each roll seam side down in the dish.
Pour the remaining sauce over the lasagna rolls. Top with the vegan mozzarella, if using.
Bake for 40 minutes, or until hot and bubbly.
Top with Walnut Parmesan and fresh basil.