Vegan Truffle Ricotta and Mushroom Lasagna Roll-ups

1 Preheat oven to 375 degrees.
2 Cook lasagna sheets according to package directions for a baked pasta dish. Drain and let cool.  You can toss with a little olive oil so they don't stick together.
3 While the pasta is cooking, in a food processor, add the drained and pressed tofu, olive oil, lemon juice, nutritional yeast, garlic and truffle oil. Then a pinch of salt and pepper. Process until fairly smooth and a ricotta like texture. Scraping down as needed. May take a minute to smooth out. Taste and adjust seasonings. Will probably need more salt. Set aside.
4 Now saute the mushrooms, add the olive oil to a cast iron skillet and heat on high. Add the garlic and mushrooms, and saute for about 4-5 minutes reducing heat as needed,  until fully cooked through and getting a little brown. Season with salt and pepper. Remove from heat. 
5 Now stir the sauteed mushrooms and garlic into the truffle ricotta. 
6 Next, taking one lasagna sheet at a time, spread a thin layer of the ricotta and mushroom mixture onto the entire lasagna sheet. Now roll-up. 
7 Spray a baking dish with non stick spray and place each lasagna roll-up into the dish. Repeat until you have used up all the ricotta and mushroom mixture. Placing each roll-up right up against the last. 
8 When ready, bake at 375 degrees for about 10 minutes or until the tops are starting to brown just a bit. 
9 While the lasagna roll-ups are baking, make the butter sauce, by just melting the vegan butter and lemon together in a small sauce pan on low, then add the garlic and saute for a minute or two until the garlic is softened. 
10 Once the lasagna roll-ups are done, pour the butter sauce over the roll-ups and serve immediately!