Cook lasagna pasta sheets to the package instructions.  Pre-heat oven to 350 degrees.

To make the vegan parmesan, combine cashews, nutritional yeast, garlic powder, salt, and pepper in a food processor and blend until the mixture resembles grated parmesan. Set aside.

While noodles are cooking, break up tofu into a large mixing bowl.  Add tahini and the next eight ingredients.  Mash together with your hand until fully incorporated.  Set aside.

Ladle a cup of marinara sauce into a large baking dish.  Spread sauce to cover the bottom of the baking dish.  Set aside.

Once the pasta is par-cooked, lay them out on a cutting board in batches of two to three.  Press about 2/3 cup of the tofu ricotta mixture onto each lasagna sheet, leaving a bit of bare space at one end.  Slowly roll each sheet and place it on top of marinara in baking dish.  Repeat with the remainder of pasta sheets.  Drizzle cashew cream sauce over lasagna rolls and sprinkle with vegan parm.

Cover with foil and bake the lasagna rolls in the oven for 30 to 45 minutes.  Remove from oven and let cool for 8-10 minutes before serving.