Spray a cookie sheet with non-stick spray and set aside.
Cook noodles according to package. Drain and place noodles on the cookie sheet to prevent sticking together.
Put all the ingredients for filling in a blender or food processor. Blend until smooth.
Spread an even layer of filling on top of lasagna noodle, leaving about 1-inch space on both ends of the noodle. Carefully roll the noodle. Repeat until all noodles and filling is used up.
Pour half the jar of sauce on the bottom of a 9 x 13-inch casserole dish. Use the back of a spoon to spread into an even layer.
Nestle roll-ups seam side down on top of the sauce. Top with remaining marinara sauce.
Bake 25-30 minutes. Remove from the oven and let cool for 10 minutes before serving. Top with fresh basil and vegan parmesan! Recipe below:
Vegan Parmesan:
Add cashews, nutritional yeast, and salt to a food processor. Pulse until cashews are in coarse crumbles.
Video
Notes
If you forget to soak the cashews, boil water and pour over the cashews. Let them soak for 30 minutes.Keep leftovers sealed in an airtight container in the fridge for up to 5 days.