Lasagna Roll Ups
Gooey, creamy cheeses blend with spinach and marinara sauce in this new twist on an old Italian favorite.
Tofu, which is high in protein and low in fat, bumps up the nutritional profile of this dish without sacrificing any flavor.
1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu, crumbled
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce
- 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 oven for 30 min, or until hot and bubbly.
Roll ups can be assembled and frozen for later use. Just thaw and bake normally. You may also like to try adding some diced vegetables such as mushrooms and bell peppers to the sauce.