Rating: 4.5 stars 4.6
390 Ratings
  • 5 star values: 256
  • 4 star values: 116
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Nutrition Facts

455 calories; protein 31.3g; carbohydrates 42.2g; fat 18.7g; cholesterol 48.3mg; sodium 775mg. Full Nutrition
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