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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag. Ingredients:
1 (16 ounce) package uncooked lasagna noodles |
1 pound mozzarella cheese, shredded |
1 (15 ounce) container ricotta cheese |
1 pound firm tofu |
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry |
2 cups grated parmesan cheese |
1 (28 ounce) jar pasta sauce |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
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