This lasagna rolls recipe is good for large family gatherings. I made this for our family reunion ones, with my cousins helping me roll the lasagna (the husbands were taking care of the kids); and we had fun doing it together. What’s more fun was that the aunts who were very critical of all our dishes, actually loved it! A copy of this recipe can be found below.

This is one way of getting people to eat tofu without them knowing it! Ha! But seriously, this recipe is a winner recipe.

Ingredients

1 (16 ounce) package Barilla uncooked lasagna noodles

1 pound Sargento mozzarella cheese, shredded

1 (15 ounce) container Galbani ricotta cheese

1 pound firm tofu

1 (10 ounce) package Green Giant frozen chopped spinach – thawed, drained and squeezed dry

2 cups Sargento grated Parmesan cheese

1 (28 ounce) jar Classico pasta sauce

Instructions

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 (175 degree C) oven for 30 min, or until hot and bubbly.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: Serve this with a side dish of salad and garlic bread.