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 package uncooked lasagna noodles , 16 ounce
- 1 pound mozzarella cheese , shredded
- 1 container ricotta cheese , 15 ounce
- 1 pound firm tofu
- 1 package frozen chopped spinach - thawed , 10 ounce
- 2 cups grated Parmesan cheese
- 1 jar pasta sauce , 28 ounce
Instructions
-
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.
Nutrition Facts
Per serving
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