Lasagna Roll Ups

Lasagna Roll Ups

Yes, I know, I make tons of lasagna and pasta recipes.  This one is right at the top of the list.  SERIOUSLY!  Miss Mia ate it - and she's in an "I hate cheese!" kick.  The little one ate it.  The Hubby ate it - and remember, I think he's trying to kill himself with his red-meat only diet.  Then, I shared this with the Parents.  My DAD (GULP!) ate it and he and Mom agreed this recipe needs put in our meal rotation as well!

So, without any other chatter . . .

Lasagna Roll Ups

- adapted from Allrecipes.com

1 16 oz package uncooked lasagna noodles

1 lb shredded mozzarella cheese

1 15 oz contained ricotta cheese

1 lb firm tofu (yes, I said tofu!)

1 10 oz pkg spinach, thawed and drained

1 small onion, peeled and chopped

2 cups Parmesan cheese

1 28 oz jar pasta sauce

Basil, thyme and oregano to taste

Cook noodles 5-8 minutes - just until almost done.  Drain and rinse to stop cooking process (and get rid of some of the starch).

Mix mozzarella, ricotta, tofu, spinach, onion, herbs to taste and 1 cup Parmesan cheese.

Lay out a noodle.  Spread a layer of cheese mixture.  Then, add thin layer of sauce.  Roll up noodle.  Place seam side down in greased 9x13 pan.  Repeat with rest of noodles (if any filling is left after noodles are rolled, tuck it in around the noodles).  Top with remaining sauce and Parmesan. 

Bake for 30  minutes at 350 degrees.  Let sit 5-10 minutes to sit up. 

This does not need covered with foil. 

These are also good freezer meals!