In a blender combine the tofu, Tofutti cream cheese, Tofutti sour cream, lemon juice, garlic powder and ½ tsp. sea salt. Blend until smooth and creamy. Pour into a medium-sized mixing bowl. And set aside.

Rinse the baby spinach and chop it into bite sized pieces. In a skillet on medium high heat put ¼ cup of hot water, crushed garlic and fresh spinach and cook until the water is evaporated. While cooking, sprinkle with ¼ tsp. garlic powder and ¼ tsp. sea salt.

In a small bowl, mix burger with 1 tablespoon Braggs Liquid Aminos. Stir until well blended and add to the cooked spinach. Fold the spinach and burger mixture to the blended tofu cream. Spray a 9x13x2 inch pan with vegetable oil spray.

Pour 2 cups of spaghetti sauce in the pan and spread evenly. Lay the cooked lasagna noodles on a kitchen towel to remove excess water. Spread the thick creamy sauce over each noodle, and starting at one end, gently roll up and place in the pan.

When all the roll-ups are done pour the rest of the sauce on top. Cover with foil and bake at 350 degrees for approximately 30 – 40 minutes. Remove the foil for the last 5 minutes of baking. Serve with your favorite green vegetable, salad and garlic bread.