The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 30, 2009
Pretty good! Left out the tofu, and added my own 'toppings'- pepperoni in some for my husband, just spinach in some and some with spinach & mushrooms. Added some garlic, onion, paprika and oregano to the cheese mixture for added flavor. Will make again and experiment with new 'toppings'.
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LCR
Home Town: Chicago, Illinois, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 18, 2009
This was great! The kids really enjoyed it. They prefer "meatless" lasagna. I added minced garlic to the cheese mixture, and we had a tofu malfunction so we didn't get to use it. I was disappointed because I was looking forward to introducing the kids to tofu this way. We'll definitely add it next time.
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Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA
Living In: Fort Polk, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 11, 2009
I'm giving this recipe only 4 stars because I used other reviewer's adjustments to get more flavor. I added a palm full of Italian seasoning, some onion powder and some minced garlic to the cheese mixture and added ground beef to the sauce (I used a homemade spaghetti sauce). It was DELICIOUS and made a ton! The left overs were just as yummy. So, great starter recipe, but a little bland on its own. Just needed a bit of pizazz.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Andalusia, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 6, 2009
I exchanged the tofu for italian ground turkey because we are so not tofu fans. After tasting the filling I threw in a little garlic and some minced onion. Both my boys had 2 helpings and begged me to make it again tomorrow night.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 5, 2009
I make this recipe without the tofu and I add some garlic. The stuffing that I use for the roll ups, I also use for stuffed shells and manicotti. Everyone loves it and it's easy!!!
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KT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 26, 2009
I like this recipe, but I made it as both a roll-up and as stuffed pasta shells the next time. It was REALLY tasty in the stuffed pasta shells. You can't even tell that there is tofu in it!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Feb. 19, 2009
Wonderful recipe and very easy to make! I will definitely be making these again! I left the tofu out and used fresh chopped spinach and it turned out beautifully!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 13, 2009
My family loved it. The presentation is wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 15, 2009
Mmmmm... probably my favorite casserole-type dish. I can't imagine a family gathering without it.
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Cooking Level: Beginning

Living In: Mount Vernon, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 28, 2008
I was looking for a recipe to use up a partial box of lasagne noodles so I cut this one in half. Next time I'll make the full recipe....it was delicious and easy to make. I substituted my own sauce though as I don't care for the sauce in a jar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 27, 2008
These are really good and pretty easy to make. I halve the recipe but still use a full 28 oz jar of pasta sauce. I subbed cottage cheese for the ricotta and found that I needed to cook the noodles until they were completely done - al dente ended up too crunchy for my tastes. Leftovers freeze and reheat really well.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 26, 2008
This is a great recipe. I made half the recipe to use up some lasagna noodles and ricotta. I was able to get 8.5 rolls in an 8x8 dish (I cut down one of the noodles to make it fit perfectly in the pan.) I left out the tofu and doubled the spinach. The edges of my noodles got a little crispy, but that could be resolved by adding sauce or covering for part of the cooking time. They were wheat noodles, so that may have been part of the issues. Awesome dish for my sister the vegetarian that the rest of us can also enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 15, 2008
Great starter recipe, and after reading other reviews I did make some changes.To the cheese mixture I added a 1/4c. of chopped onions that I sweated in a little olive oil until translucent. Spice wise I added a 1/2tsp. of italian seasoning,between 1/8tsp. to a 1/4tsp of kosher salt and fresh ground pepper. I did leave out the spinach just b/c my family doesn't like it in their lasagna. To my sauce I added mushrooms and roasted garlic. First time my family and I had tofu and it was great and I didn't tell my family. I took the advise from one of the reviews and used the soft tofu and it mixed really well. It made enough for dinner and another pan to freeze for later in the week. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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Reviewed: Dec. 14, 2008
I made as written, just adding salt and pepper... and I used homemade spaghetti sauce. This was tasty...and really not as much work as some have made it sound like. I think this would be a great lasagna recipe for company, as it looks very pretty when plated...rather than a mess on a plate, which tends to happen. I might play around with this recipe in the future, adding more spices to the mix to kick it up a bit. Overall, great! Barely notice the tofu with all the cheeses.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 6, 2008
These worked out well. Like others, I was able to make about 14 before I ran out of filling. We added some Italian seasonings and ground beef, but otherwise the recipe worked out fine as is. Don't scrimp on the sauce -- it helps make everything bubbly and hot!
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Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA
Living In: Camp Zama, Kanagawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 20, 2008
Love love LOVE this recipe! Couple changes though...Minus: tofu...Plus: onion, basil and garlic to the ricotta mix. Delish!
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 20, 2008
Very good. After reading the reviews I made a few changes. I substituted the tofu for veggie grounds, added 8 oz fresh mushrooms, Italian seasoning, garlic, salt and pepper and 2 eggs to help bind everything. I was able to make 15 rolls before I ran out of stuffing. My kids enjoyed helping to mix and stuff. Thank you.
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Cooking Level: Expert

Home Town: Galveston, Texas, USA
Living In: Granbury, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 11, 2008
My family and I have never really tried tofu, and being that I am just a starter cook, I wanted to play it on the safe side. Instead of the tofu, I substituted 1 lb. browned hamburger and this recipe turned out great with only that amendment. Rolling the noodles was actually fun and they turned out so nice looking. My boyfriend isn't really a big spinach eater either but actually didn't mind it in this recipe. Overall, a very good recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2008
This was OK, but not spicy enough for me. I liked the concept of rolls up instead of making regular lasagna. Next time I will jazz it up a bit with some spices and I will probably like it better. I would definitely make again.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 6, 2008
My husband hates tofu and he enjoyed this lasagne. My kids devoured it. I didn't have frozen spinach ans used canned instead(one) - no problem. I accidentally put the entire jar of sauce into the mix - again, no problem; it didn't end up too "soupy".
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Cooking Level: Intermediate

Home Town: Fenton, Michigan, USA
Living In: Pickerington, Ohio, USA

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