Bring 4 L of water to a boil with sea salt in a large stock pot. Once boiling add lasagna and cook for about 10 minutes. It should be slightly undercooked but pliable so you can roll the lasagna up. Drain and rinse under cool water in a strainer. Lay out wax paper on a large baking sheet. Lay out lasagna noodles in rows, then add another piece of wax paper on top and lay out lasagna noodles again. Continue adding in layers for all the cooked lasagna Preheat oven to 425°F. Make a cream sauce by combining tofu, vegan cheese cubes, garlic, vegetable or mushroom broth, non dairy milk, white wine vinegar, nutritional yeast, miso, sea salt, and white pepper together in high-powered blender until very smooth. Pour about ¼ cup of this cream sauce plus 1 tbsp of olive oil into a 10-inch x 13-inch baking dish (you can also use a round casserole dish that is 12-inches wide) and spread it around evenly along the bottom and sides of the dish. To assemble the roll ups, add a layer of sauce on the noodles, then peas, Italian ground round, and mozzarella shreds. Roll up each lasagna noodle fairly snug and place roll ups facing up so you see the swirl of the roll when you look at the baking dish. Place the seam side of the roll up toward the edge of the baking dish to hold it in place. Continue this until all the roll ups are made. Discarding the layers of wax paper in between assembling the roll ups. Any excess fillings that fall out while rolling, you can stuff back in the rolls in the baking dish. Pour any remaining cream sauce on top of all the rolls and down the sides of the baking dish, and top with remaining mozzarella shreds. Bake uncovered for 25 minutes. Serve immediately.