Lasagna Rolls

Back in the pre-vegan days I used to make lasagna rolls pretty often, with a black bean & feta filling. I hadn't made them since giving up the feta, but I had a half box of lasagna noodles taking up valuable cabinet space so I threw these together tonight. The filling is Veganomicon cashew ricotta, with some spinach mixed in to green it up. I had the tomato sauce in the freezer, so I just thawed it out in the microwave and poured it on top. Then I baked them in the oven for thirty minutes.

Ben said, "This goo [that would be the cashew ricotta] is so delicious! I can't believe it's not dairy." BAM.

P.S. Check out these turtles I saw on my lunchtime walk yesterday.