Lasagna Roll Ups with tofu

By -

                                       

Are you thinking 'tofu?'  Don't worry, you really can't taste it.  No really, you can't.  I've served this a few times and nobody can tell there is tofu.   The idea is that you can use tofu to cut some of the ricotta out and make it healthier.  I think this recipe makes a ton, so I would halve it if you are just a family of 4.  When I'm not in the mood to take the time of making roll-ups, I make this in the traditional lasagna way and it works just fine.  

Lastly, I think why I like this recipe, is because I use Jeff's homemade sauce.  So pick a sauce or make a sauce you love; I think that will make this a great lasagna.

 

Serves 12

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 or homemade sauce (make a lot and freeze the extra)

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.

Comments

  1. JoshandMegs6/22/2011

    I have been really wanting some lasagna roll ups...I have never had them, but they always look delicious. one day, when I feel like I can buy ricotta, I will finally make some!! ;)

    ReplyDelete

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