Tofu Ricotta Lasagna Rolls

-1 Preheat oven to 350 F.  
-1 Slice your zucchini into strips using a vegetable peeler. Set aside.  
-1 In a food processor or blender, blend all tofu ricotta ingredients except for the greens until smooth. Once ready, mix in the greens. 
-1 In a large 12u0022 x 9u0022 baking dish, pour a layer of marinara sauce to coat the bottom of the dish. 
-1 Alternating between the lasagna sheets and zucchini strips, place about 2 tbsp worth of filling at the tip and roll in. For the zucchini, I like to over lap one piece about 1/4u0022 over another to widen it (see video below).
-1 Layer each roll into your baking dish. Once done, pour remaining sauce over the dish. 
-1 Cover and bake for 25-30 minutes. 
-1 Top with fresh greens and extra nutritional yeast and serve fresh.