Tofu-Stuffed Lasagna Rolls Recipe

Tofu-Stuffed Lasagna Rolls Recipe

  • 1 (16 ounce) package uncooked lasagna noodles
  • 1 pound mozzarella cheese, shredded
  • 1 (15 ounce) container ricotta cheese
  • 1 pound firm tofu
  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 2 cups grated Parmesan cheese
  • 2 (14 ounce) jars Classico® Tomato and Basil Sauce
  1. 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.
  2. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
  3. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of pasta 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.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
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