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
- uncooked lasagna noodles: 1 pack (16 ounce pack)
- mozzarella cheese: 1 pound (shredded)
- ricotta cheese: 1 container (15 ounce container)
- firm tofu: 1 pound
- frozen chopped spinach - thawed, drained and squeezed dry: 1 pack (10 ounce pack)
- Parmesan cheese: 2 cups (grated)
- pasta sauce: 1 jar (28 ounce jar)
Metric Conversion
Stages of cooking
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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.
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In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
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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.
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Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
