preheat the oven: preheat your oven to 375°f (190°c). grease a baking dish with olive oil or cooking spray.

cook the lasagna noodles: bring a large pot of salted water to a boil. cook the lasagna noodles according to the package instructions until al dente. drain and set aside.

prepare the filling: first, sauté the garlic and onion in olive oil for a few minutes until they're translucent and slightly brown. then, in a food processor, add the vegan feta cheese, lemon and tofu, sea salt, minced garlic, and onion. blend until smooth and then lightly pulse the chopped spinach and dried dill.

assemble the rollups: lay out each lasagna noodle on a flat surface. spread a generous amount of the filling mixture onto each noodle, leaving a small border around the edges. roll up each noodle tightly and place seam side down in the prepared 9 x 13 baking dish. add a very small amount of vegetable broth just to coat the bottom of the pan.

top with vegan cheese: once all the rollups are assembled in the baking dish, drizzle the liquid mozzarella OR sprinkle vegan cheese over the top of each rollup. if you're not using liquid cheese, i recommend covering the top of the lasagna noodles with marinara sauce so they do not get dry.

bake: cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the rollups are heated through and the cheese is melted and bubbly.

serve: remove from the oven and let cool slightly before serving. optionally, serve with marinara sauce drizzled on top or on the side for dipping.