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 was so yummy! I also had fun with the rolling but make sure you aren't in a hurry and are in the mood to cook. They really weren't difficult at all to do. However, I would suggest that after the noodles are done boiling, drain and seperate them and then let them cool for a few minutes before rolling. I added chopped mushrooms and very finely chopped onion and garlic to the cheese mixture but I can't seem to make myself cook without garlic and onions!Personally, I think the onions especially added to the taste. To give people making this for the first time an idea of how many lasagna noodles you need, I used 18 noodles in a 9x13 pan. I had three rows of six noodles. Also, I put a small handful of cheese mixture in each noodle. I'm always looking for recipes that work well with two people in the kitchen and this is definitely one of them! My husband and I chatted and drank wine while filling and rolling the noodles.
Read MoreI made these with my boyfriend and they were lacking flavor a bit. We decided to make them again but added a variety of peppers and more seasoning and they were better. We even added meat for one batch.
Read MoreThis was so yummy! I also had fun with the rolling but make sure you aren't in a hurry and are in the mood to cook. They really weren't difficult at all to do. However, I would suggest that after the noodles are done boiling, drain and seperate them and then let them cool for a few minutes before rolling. I added chopped mushrooms and very finely chopped onion and garlic to the cheese mixture but I can't seem to make myself cook without garlic and onions!Personally, I think the onions especially added to the taste. To give people making this for the first time an idea of how many lasagna noodles you need, I used 18 noodles in a 9x13 pan. I had three rows of six noodles. Also, I put a small handful of cheese mixture in each noodle. I'm always looking for recipes that work well with two people in the kitchen and this is definitely one of them! My husband and I chatted and drank wine while filling and rolling the noodles.
Great starter recipe, but needed more 'bang' in flavor. I've made this quite a few times now and always add chopped fresh basil, 1/2 (10 oz.) box thawed frozen spinach for more green/health factor, dash of nutmeg to ricotta mixture and salt/pepper to taste. But the tofu addition is SUPERB (use soft or medium firm- breaks up easier). Great way to add more protein/vitamins for the kids and my kids love it because each roll is a perfect serving size- and pretty too. Just remember to go easy when spreading the filling on the lasagna, too much and it won't roll. I've made this for company, always get raves. It's a pretty dish and guest are always impressed that they can't taste the tofu and that the dish tastes great. Try it Moms!
Excellent! I swapped out the tofu for whiskey and omitted the other ingredients. Also instead of a mixing bowl I just used a shot glass. A big hit!
Loved it! For those with family members that do not particularily enjoy tofu, I suggest crumbling it as you mix it in. It will blend in better with the ricotta.
I made these with my boyfriend and they were lacking flavor a bit. We decided to make them again but added a variety of peppers and more seasoning and they were better. We even added meat for one batch.
My family loved this. We had leftovers because it was very filling, but they were gone the next day. You wouldn't even know there was tofu in it either. The textures blend well together. If it seems hard to roll up, let the lasagna noodles cool a little so they are tacky instead of slippery and/or use less filling. The filling would go great in large shells too.
Nice change of pace from lasagna. I left out the tofu and they turned out great. I didn't have the problems that others had with rolling up, perhaps the tofu is the difference?
I made this recipe and found a very easy way to do the roll ups. Just lay all the lasagna pieces edge to edge on a large piece of aluminum foil and push the mixture on as if you were doing a sushi roll, leaving 1" at the end of the lasagna. Spread the pasta sauce over the whole lot just like the mixture, and roll each one individually, took only a few minutes.
This is a great idea for a recipe. I thought the cheese blend left a little to be desired in terms of taste, so next time I will liven it up by adding garlic powder, maybe some different cheeses and something like marinated artichoke hearts. But really good idea, and they look really neat. Worth the time it takes to prepare -- spent mostly on the rolling of each noodle.
I added some spices to the cheese mixture (basil, thyme and oregano), it turned out very well. I was disappointed with the spinach I purchased though, so make sure you have top quality spinach to start with.
These were easy to make, easy to freeze, and very filling. I used whole wheat pasta to add more fiber. They turned out great.
I chose this recipe with a very picky eater in mind and she loved it. Great out of the oven and and fantastic reheated as well. I would definitely make this again.
I like the concept of these a lot, but I made them quite differently. My boyfriend and I used ground beef instead of tofu and added chopped mushrooms, onions, garlic, and a variety of fresh herbs (Italian parsley, basil, oregano, thyme) and added crushed fennel seeds and red pepper flakes which always makes ground beef taste more like Italian sausage. We made our own tomato sauce because jar tomato sauce is always kind of bland. It turned out marvelously and much more like tranditional lasagna.
A bit more involved than just layering, but the result were just as good if not better than making regular lasagna. I followed the recipe but added ground meat cooked with onions and chopped garlic. Also chopped fresh spinach instead of frozen, and sprinkled in some Italian herbs to cheese mixture. Sprayed the casserole dish really well to prevent sticking, and they came out beautiful, and not nearly as messy as regular layered lasagna. I asked my kids how many stars they give this recipe and they say 20! I agree!
Awesome with ground beef or extra fine tofu. Use two jars of sauce rather than 1.
I enjoyed the recipe! However, I added one egg (the mix was a bit dry and wasn't binding together), and I added a bit more ricotta.
The whole family loved it. We keep changing up the ingredients to keep it new and interesting. Even shared the recipe with others.
I used medium-firm tofu (froze before crumbling - it was WAY easier that way!). Also added chopped garlic and onion to the cheese mixture. Instead of rolling (because I was pressed for time) I just made lasagna, and it turned out beautifully. Even my husband, who prides himself on his meat lasagna, liked it. And tofu is his least favorite! Will definitely make again!
These are great! Pretty time consuming to make, but I put them in the freezer for quick meals later on. I let the noodles cool before rolling them- being cold and sticky is easier. I only got 12 rolls with the filling, but maybe I filled them more than I should. Will be making again!
This was ABSOLUTELY delicious. A little messy to make, but fun and worth every second. I added oregano, basil, minced garlic, and minced onion, to give it an Italian kick, and it did just that. I also used Ground Italian Style Turkey, instead of tofu. PERFECTION! The only thing I would recommend is, to wait at least wait until there are only 3 minutes left on the rolls, and then sprinkle will cheese! PS. I also used Fire Roasted Salsa! ;)
My family loved this! I followed the recipe exactly. I prepared it in the morning and put it in the oven that evening. My husband and I have been fighting over the left overs!
I had a ball rolling up the lasagna strips. It was messy and imperfect -- exactly what I needed to free me up after a hard day at work. Next time I will add some basil, parsley and oregano to the filling. I stood the rolls on their ends so each roll looked like a rose -- a very pretty dish.
YUMMY! I loved and tasted great the second day as well...first time my husband asked for left overs haha!whoo hoo! instead of spinach i used diced up mushrooms
I used pork sausage. I blotted out most of the grease so that it was not to runny and fall apart. That made the texture better and the flavor. I also used fresh spinach with added a little extra some thing to the dish. I immagine frozen being to soggy. This recipe was amazing!
These went together much quicker than I anticipated and both my girls loved them even with the tofu. It made nice portable rolls for leftovers for lunch the next day. I would definitely make again.
Still not used to the texture of tofu, but I still enjoyed this recipe. my 4 yr old helped crumble the tofu, and I did all the cheeses. I didn't have enough mozzarella or parmesan, so I did supplement with cheddar. Still tasty, and I only boiled 12-15 noodles. some had started to tear, and only 12 fit in the 9x13. My kids enjoyed eating the leftover noodles so much, they didn't really eat more than one rollup.
These were really good & not as hard as I expected. In my opinion you do need to double the sauce (we like extra). Thanks for a great recipe!
Excellent the first time I made this (subbed ground beef for the tofu). Made a few changes the next few times, and now I sub ground beef for the tofu, add mushrooms, and add Romano cheese. Everyone loves it.
I am no craftsman in the kitchen. It was only out of sheer curiosity that I tried this recipe. It was absolutely deeeee-LISH!!!! I served it to my friends and family got rave reviews.
Very good, but so hard to roll! I kept burning my hands on the hot noodles and they were so slimy!
Used whole wheat noodles to kick up the health factor! Used ground turkey in place of the tofu because I was too chicken to try it out on the 3 kids! Very, very good recipe. Love the spinach in it. Thanks for the recipe :)
This was way too hard to roll up. All the filing squeezed out at the end. The only way I could get them to stay together was to wrap each one individually in plastic wrap. Then I wrapped in Tin foil and froze. Tasted OK but not worth the effort.
This recipe was so much fun to make! My boyfriend and I love cooking together and this was a great dish to have a partner. We used fresh spinach instead of frozen, and let the noodles cool a bit before we rolled them. We had no problems rolling at all. Since we both love spicy food we did find this a little bland. I had added some crushed red peppers, but I think it could've used some pepper, oregano, and some fresh basil. We'll definitely try to add more kick next time. And there absolutely WILL be a next time!
ridiculously good. I was a little skeptical about: 1) rolling up the lasagna noodles (it was easy) and 2) taste of tofu blended in (combined with cheese and was sooooo good. I am keeping this recipe and making it again. My husband loves it too. It is healthier than regular lasagna, but you do not miss the taste or flavor.
I made a close version of this recipe last night & it was a hit with my husband who is very picky. This is a great basis of a recipe you can follow & then add whatever you like to the recipe. I did not use tofu & added more italian spices to it because that is our preference. You could also add meat if you like or use meat sauce to cover it. Simple, easy and tastes very good. I will definitely make it again. I will also try to make it with an alfredo sauce version which will be very good.
I made it with ground beef instead of tofu and it turned out alright. To help with rolling I found that if you leave about an inch at the beginning of the noodle to help start the rolling process. I ended up only making 12, this was the most that would fit in my 9x13 pan and I was able to put all the cheese in the 12 for a slightly larger roll. I think that next time I make this, I will add some oregano, basil and an orange pepper to the cheese mix for more flavor.
Fantastic recipe! I made this last night and my boyfriend and I loved it. The ingredients were easy to get a hold of and the preparation time was reasonably quick. I made a few alterations which I think helped to adjust the flavor to our liking. (1) I used one pound of ground turkey instead of tofu (I didn't have tofu on hand). (2) I used two bottles of pasta sauce (it was rather dry with just one bottle being used). (3) I added one tbsp of onion salt and two tbsps of italian seasoning. (4) I added some chopped onion and green pepper. (5) I used fresh spinach instead of frozen. Even though I used ground turkey instead of tofu and fresh spinach instead of frozen spinach, this still turned out to be a delicious dish. This is a definite keeper and I'll be adding it to my rotation of recipes!
I omitted the tofu and substituted italian sausage. I added basil, salt, garlic powder, oregano and italian seasoning grinder to the ricotta. I omitted the spinach and just made a baby spinach salad with tomatoes and croutons on the side.
I added Italian sausage instead of tofu per my husband's request and he raved. A novel take on a traditional dish. The crispy noodles make it yummy! It takes some time to roll all the noodles but not more than 30 mins.
I needed almost 2 boxes of noodles, since this made 24 rolls (and I thought 2 rolls was a perfect serving size). I added lots of minced garlic and oregano and some black pepper to the cheese mixture. Soft tofu blended right in to the cheese mix. Whole wheat noodles added fiber, and reduced fat ricotta helped reduce the fat a little. The teenagers loved it, and one of them swears he hates tofu. I would have needed more sauce if I wasn't freezing so many of them the day I made them.
Made exactly as stated and there was enough filling to do 2 boxes of noodles in our house. First run with only one jar of sauce came out a little dry. So when I made the rest of the mix with larg shells the next day I doubled the pasta sauce... YUMMY!
This recipe is really great! My husband loves this especially when I use variations of sauce. I like to use Knorr Creamy Pesto with this or just a Pesto sauce. I will cut up muchrooms and zuccini and cook along with roll-ups, and its great! It gets easier each time, well worth effort!
Excellent! The only reason I didn't give it 5 stars is because I made some changes. My husband and I prefer to have ground beef in our lasagna so I substituted ground beef with Italian herb seasoning for the tofu and I ended up serving the spinach on the side instead of in the roll ups. Like others have said doubling the sauce helps keep it moist. Great for freezing and I don't have to soak my pan for hours like I usually do with lasagna. The roll ups are the perfect size for serving. I'll be telling my friends about this recipe- or better yet I'll invite them over for dinner the next time I make it and recruit their help, my husband and I enjoyed assembling them together :-)
Very eye appealing and delicious. Super easy as well! I only used about 8 lasagna noodles and I left out the tofu. I felt like I could have almost doubled the contents that get rolled in. Overall very good. And I will make this again making little tweaks along the way.
Great recipe that my spinach and tofu averse 2 year old even loved! I'd definitely recommend adding your own spice combo. though- I used Italian seasoning with an extra dash of parsley and dried minced garlic. I only cooked my roll-ups in the oven for 20 minutes and found the cubed extra firm tofu easy to crumble with a fork. Delicious recipe- thanks!
Pretty darned good. I felt the jarred pasta sauce needed boosting with some extra herbs - added oregano, basil, thyme and Rosemary. I didn't use the tofu - replaced it with ground beef which I browned with garlic and onions and added it into the cheese, spinach mixture. I was making the recipe up for 100 servings and the quantities are surely out of whack when working that kind of number. Too much pasta left over - 3 boxes and I still made up 132 rolls - slippery little devils trying to roll those things up but all in all it went quite well. Another reviewer suggested more sauce and I quite agree. I certainly ran short - My recommendation is to double the jars of pasta sauce, putting a good layer in the pan before the rolls go in. I had quite a few pieces of lasagna pasta scraps that I couldn't use for the rolls - broke while cooking or fishing it out of the water - so I made a regular casserole using the broken bits: layer of sauce, layer of pasta pieces, layer of the filling, another layer of pasta, covered with pasta sauce, cheese, baked it - delicious. One beef I have is with the pictures that accompany the recipe - the pic here looks like the sauce was mixed in with the filling, which is NOT what the directions say to do. Leads to expectations differing from results.
First time lasagna cooker. This meal tasted great but was hard to roll up. I also got the lasagna stuck together when I boiled it.
I have prepared this dish several times and each time it has received nothing but positive comments. This makes a perfect "pot luck" dinner because of the fact that each serving is "self contained"
Made this for the first time for dinner tonight. So good!!!! My husband loved it!
good recipe. i added used beef and tofu together. might consider adding more sauce when i make it next time. also added basil and garlic. good starter recipe and probably good for those going meatless
SCRUMPTIOUS!!!! Super Easy to make! I did exactly as directed and this came out so yummy! Hubby has NEVER had tofu nor would he give it the time of day. I told him there was tofu after he was done eating 2 servings and he was stunned that he couldn't taste it!
Pretty good! Although it didn't really taste any different than normal lasagna...
These were pretty good. A little messy to make but easy to portion out. I only made a half batch with less than half a box of lasagna noodles. I really just wanted to finish out my noodles. I used cubed tofu that I had, but I would probably next time put that through the food precessor with the ricotta to for a better texture, the cubes didn't break up well stirring. I used my own pasta sauce the entire 10 oz of spinach even though I onlt made a half batch. I'd make these again probably adding a clove or two of minced garlic.
I used gluten free lasagna noodles and it turned out wonderful. So for everyone who can't eat gluten you can use the gluten free pasta and get the same wonderful taste.
The recipe is yummy, I added a bit of Italian Seasoning as it was a bit bland for our personal taste, I also added 1lb of lean ground beef and elliminated the tofu as I could not find it in my store. very simple to make and actually the rolling is fun if you have the time and are prepared for it, if not you could just layer it in a dish.
Very good and easier than I thought. I used a blend of shredded Italian cheeses also mozzarella and parmesan,added garlic, parsley, and black pepper to the filling.
This was much easier than I anticipated but it is time consuming initially. I added black beans and a touch of cumin and we all loved it! Thanks for a great recipe. Each roll is the perfect serving size for guests.
My family loves this recipe. Instead of tofu, I use a mixture of browned hamburger and hot italian sausage. I also use a 12 oz. container of cottage cheese instead of ricotta. Great dinner to make with little hands! Really cost effective and it's great to personalize with your own homemade marinara/spaghetti sauce.
i give this 3 stars because i make this without the tofu and i add ground beef, so i don't know what the original recipe tastes like. but this is a great recipe and a nice change from the usual lasagna. i have already made this a few time and will continue to make it! thank you!
This dish tasted so good! My husband said it was the best lasagna that he had ever tasted! Rolling the noodles up was a little awkward, but definitely worth the messy fingers!
I'm giving it a five star because of the flavor. However, it was a lot of work. Regular lasagna is just fine with me.
Big hit with the whole family! I used beef instead of tofu and cottage cheese instead of ricotta cheese. Will definately make again!
YUMMMMM. I added broccoli, spinach and dried broccoli to this, and took out the tofu, and it turned out soooo good :) I can't wait to make it again!!
Nice, relatively easy recipe. I added italian seaoning to the cheese mixture as others had noted. I also used shredded chicken breast instead of tofo. I made half the recipe, since I only cook for 2 and it made approx 9 roll ups. Very good. Easier to serve than traditional lasagna and the pan seemed to be less messy in the end.
It needs salt and pepper added to the cheese mix. All around good. Will be a good starting off spot to add more to it. Thanks for sharing!!
My Family loved this dish my dad ate $ of them by himself, I did change tofu to ground beef though.
This is great starter recipe. I just use whatever I have on hand and roll it up! Can't wait to try making ahead and freezing.
Love this recipe. I have made this a few times before and m whole family loves it. Although, I did not use or have tofu. It still tasted great.
overall a good recipe. i chose to add ground turkey instead of tofu and fresh cooked baby spinach instead of frozen. it added to the prep time, but i think it was worth it. i also cut the amount of mozzarella in half and didn't add any sauce to the inside of the roll-ups. i took the advice of another reviewer and rinsed the lasagna noodles in cold water then laid them out on a cookie sheet so they didn't stick together.
Really enjoyed this recipe. Was not crazy about the tofu, so subbed browned ground meat the second time I made it. Don't know if I'm being stingy with the filling, but I had a decent amount left over both times. Froze it to use in a future pasta dish.
I've always been afraid to try tofu...this made trying it very painless. It also made a wonderful comfort food enjoyable with half the guilt. I will fix this again.
I was nervous to try tofu for the first time but these were actually really good. I agree with some of the other reviews that they could have used a bit more flavor.
A fun, easy and delicious variation!!! Great way to use up the left over tofu in my fridge. Thank you!!!
Made mine with sauted mushrooms, shredded carrots, celery, and onions, I didn't have tofu. Turned out wonderful! Will definitely make it again!
WOW!!! Is all i can say. i made a low-cal version and got tons of compliments from a crowd of 10 people. I did use my own sauce instead of jar. i used firm lite tofu, cottage cheese instead of ricotta and cut all the other cheese in half. i also used whole wheat noodles. With my modifications these rolls were 3 pts each with weight watchers. that was using 1/8 c of cheese and about 1/8+ cup of sauce per noodle. It made 24 rolls. i will be making these again and again!!!!!!! Thx!
I love the fact that this is such an easy and quick recipe to make, I used my own homemade tomato sauce instead of a jar.
Very good! I use whole wheat noodles and fat free ricotta to make it healthier. The first time I made it I added a little chopped chicken breast instead of tofu and the second time I made it (which was just a few days later, for when company came) I didn't add anything and the flavor was still remarkable. However, there is a discrepancy in the amount of filling to the amount of noodles. I reduced the mozzarella in the filling by half and there was still some of the cheese mixture left over. If you don't want the filling to be "bland" like some other reviewers have said, add 1/4 tsp salt and 1/4 tsp pepper. But overall, this is a great recipe! The only thing that I've ever made with spinach in it that my older brother ate without groaning. Bravo!!!
Easy to make and my family really enjoyed it. Added a bit of garlic and italian seasoning to the mixture, otherwise, made as written. A new favorite!
Thes are fantastic but I did change it to adjust to my family's taste. Instead of tofu, I used ground beef. I omitted the spinach and threw in diced onion and some garlic powder. Served them with garlic bread and a salad. YUMMY! I also made these while I was pregnant to freeze. They freeze great! After the baby with all the chaos. it was so easy to grab these out of the freezer for a delicious meal minus the work!
VERY GOOD! I added oregano, parsley, and basil to the cheese mixture and skipped the tofu. I did not add sauce to the noodle layers because I prefer it without. (I used the extra sauce on top.) I only wish I had saved some of the mozzarella to sprinkle on top with the parmesan. It was VERY GOOD and I will be making it again. Thank you BETTIE for sharing your recipe!
This was excellent. Our daughter is vegetarian and this was a perfect meal. Followed the recipe exactly. Will be making this again.
I crumbled the tofu to hide it from my boys. They LOVED it, and so did I. (I'm not typically a tofu lover) I plan on chopping fresh spinach instead of using frozen next time, but it was still amazing.
This was delicious, a wonderful way to incorporate tofu. I used fresh spinach instead of frozen and pulsed it in the food processor. I also added fresh thyme, onion powder, and garlic powder. Next time, I plan to add fresh onions & garlic.
These are SO good! We're carnivores (and I can never get past the weird tofu texture!), so we subbed in lean ground turkey, and it was EXCELLENT! Great recipe, and a wonderful, quick alternative to traditional lasagna!
Very nice. Add bell peppers and basil for a nice touch. Perhaps less spinach is good.
My 13 year old daughter made it for the family tonight. This was very simple and good. We added Italian sausage to the sauce inside.
We added fresh baby spinach to all of the roll ups and lean ground beef to some-- omitted the tofu, it's not really needed, with the beef and ricotta mix there was plenty of filling. These were absolutely delicious and a great way to spend time with your special someone!
Good recipe, but it lacked flavor. I added minced onion and garlic, basil, salt and pepper.
Great recipe. I added some romano cheese and some spices, but otherwise didn't change anything. My husband wouldn't touch it because of the tofu in it, but he eventually gave in and actually liked it! I will definitely make it again!
I made this recipe exactly how is says and I gotta say I should have added some other flavors. People were right when they said it lacks flavor. I'd make it again but I'd take out the spinach and add meat and other flavors. To each their own I guess.
This was the first time I've ever used Tofu in a recipe, and I was surprised at how much we liked it. I did add a bit of garlic and onion powder as well as oregano and basil to the cheese mixture. The recipe was still a little bland and my husband says it needs "something". I think next time I prepare it, I'll saute some chopped veggies to add some more flavor. Overall, I think this is a very good recipe.
