"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." — BETTIE
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1 (16 ounce) package
uncooked lasagna noodles
mozzarella cheese, shredded
1 (15 ounce) container
1 (10 ounce) package
frozen chopped spinach - thawed, drained and squeezed dry
grated Parmesan cheese
1 (28 ounce) jar
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.
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.
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!
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.
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?
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lasagna Roll Ups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 168
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