Cook the lasagna sheets following instructions on the package - boil them al-dente. Move them with a spatula, from time to time, so they don't stick together.

Drain and toss them with olive oil.

In a food processor, combine the tofu, lemon juice, nutritional yeast and 1 garlic clove. Process until smooth.

Sautee the remaining garlic and mushrooms in olive oil for 3-4 minutes.

In a bowl, add the tofu mixture and the mushrooms, mix to combine.

Season with salt and pepper.

Spread a thin layer of the tofu mixture on the lasagna sheet and roll it.

Repeat for the rest of the sheets.

Bake the rolls at 180 degrees C for 5-7 minutes.

Serve with baby spinach and balsamic vinegar.