This lasagna rolls recipe is good for large family gatherings. I made this for our family reunion ones, with my cousins helping me roll the lasagna (the husbands were taking care of the kids); and we had fun doing it together. What’s more fun was that the aunts who were very critical of all our dishes, actually loved it! A copy of this recipe can be found below. This is shared to us via All Recipes. Thank you so much for this!
Speaking of All Recipes, one of our friends there has this to say about this recipe:
“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.”
This is one way of getting people to eat tofu without them knowing it! Ha! But seriously, this recipe is a winner recipe.
You have to try this!
Ingredients
Instructions
- 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.
- In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
- 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 13×9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
- Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
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Quick Tip: Serve this with a side dish of salad and garlic bread.
Thanks again to All Recipes for this amazing recipe.
