The Craft Closet



Lasagna Roll Ups Recipe

Through popular demand, I’m posting the actual recipe.  I’m sorry that I didn’t respond sooner, but my life has been pretty hectic the past few days getting our house ready for our son arriving in June and trying to make more space out of no space in my “craft closet.”  I just don’t know how I accumulated so much stuff!!!  I’m sure I’m not the only one who feels this way…

Okay, here’s the recipe:

Lasagna Roll Ups

1-16 oz pkg uncooked lasagna noodles

1 lb shredded mozzarella cheese

1-15 oz container ricotta cheese

1 lb firm tofu

1-10 oz pkg frozen chopped spinach, thawed

2 cups grated parmesan cheese

1-28 oz. jar pasta sauce

  1. Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles for 5-8 minutes or until slightly underdone.  Drain and rinse.
  2. In a large mixing bowl, mix together mozzarella cheese, ricotta cheese, tofu, spinach and 1 cup parmesan cheese.  Then, preheat oven at 350º.
  3. Lay out a noodle.  Spread a layer of the cheese mixture on the noodle, and then add a thin layer of sauce.  Roll the noodle up and place seam side down in a 9×13 pan.  Repeat step with the remaining noodles.  Top with remaining sauce and parmesan cheese.
  4. Bake at 350º for 30 minutes or until hot and bubbly.

For those of you who may not care for tofu, you can hardly taste it.  This recipe is very delicious and light on the tummy!!!  Bon apetit!

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