Reviewed: Nov. 19, 2009

I made this last night and it was GREAT! I did make a change by adding chopped artichokes, italian parsley, green onions, and italian seasoning to the mixture. It really added to the much needed flavor. As per other reviews, letting the noodles cool a bit, before rolling with mixture, was a great idea. It sounds time consuming but it held together with no trouble. We (my 17 and 14 year daughters) even added a little more to some of the rolls. I dotted the leftover mixture over the rolls, once I placed them in the sauced pan. I added more cheese over the rolls 10 minutes before taking out of oven (Cook time:45 minutes @ 400 degrees). This is a keeper!

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kmlang

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 16, 2009

Thes are fantastic but I did change it to adjust to my family's taste. Instead of tofu, I used ground beef. I omitted the spinach and threw in diced onion and some garlic powder. Served them with garlic bread and a salad. YUMMY! I also made these while I was pregnant to freeze. They freeze great! After the baby with all the chaos. it was so easy to grab these out of the freezer for a delicious meal minus the work!

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Abby'sMom

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Reviewed: Nov. 15, 2009

This was a fun and different way to make lasagna. I left out the ricotta cheese and cooked the spinach a little so I could add seasoning. Everything still turned out great and everyone loved it.

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EDALLASCOOK

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Reviewed: Nov. 15, 2009

This was a great dinner - paired it with a Caesar salad. I substituted tofu for mild Italian sausage, and it gave the lasagna a nice kick! I cut the ingredients in half, trying to make for two people with leftovers, and it was still fantastic. Excellent recipe - will definitely use again.

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AmyG

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Reviewed: Nov. 12, 2009

I thought this was pretty tasty, I did add some italan turkey sausage. I didnt end up using all the noodles but i might have over-filled mine! It was enough for a good meal for 4 with leftovers in the freezer for another full meal.

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swtdrms81

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 4, 2009

I have made these for years minus the tofu and what a great addition it is to an old favorite. Next time I will add and egg to the tofu, acheese mixture to firm it up. Excellent!

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Nancy Morski

Home Town: Hamburg, New York, USA

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Reviewed: Nov. 3, 2009

very good! Used cottage cheese instead of ricotta and it was great! Also, instead of tofu, I used mushrooms, which was also very good. I think that we will use veggie meat next time

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elangtry

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Reviewed: Nov. 2, 2009

These were amazing! I used some sauce that had chucks of veggies in it. I sprinkled some Italian seasoning and more pepper on them. I will will be making these again!

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evenparabola

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Reviewed: Oct. 15, 2009

pretty good. I added ground turkey cooked with onion. But NOTHING beats the traditional style lasagna my mom and dad make with sausage and wine.

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

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Reviewed: Oct. 7, 2009

Yummy. I gave it 4 stars because I had to change it a bit to fit our families tastes. I took out the spinach and the tofu, and added an egg to the cheese mixture to hold it all together. I made some with just cheese, and added beef to the others for DH. Will defiantly make this again.

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hbrekkaas

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

I just made this yesterday. This was sooo good! I halved the recipe and used browned ground turkey in place of the tofu. I love that this is in "single serving" size! Perfect to pull out of the freezer and have a meal in about 30 minutes with no cooking. The presentation is amazing as well. Awesome! Especially for those of us who are just cooking for one. Thanks for sharing the recipe and the great idea.

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Jill

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Reviewed: Sep. 16, 2009

GREAT AS IS!! I don't really like spinach or tofu but you can't even tell there is tofu in it (so don't tell picky eaters, they will never know!! I am one myself and only can tell it's in there because I made it). Very delicious, everyone liked it. The only minor change I made was to sprinkle some mozzerella on top at the end. Will definitely be making this again!

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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Reviewed: Aug. 17, 2009

I used this recipe as a guide for my own version of lasagna roll ups. I used ground italian sausage instead of tofu and didn't use spinach. I didn't use cottage cheese. But for the cheese mixture I did use ricotta and grated mozzerella with a little milk to make it creamy. This is a great recipe that you can sub in and out ingredients and make it how you like it.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 10, 2009

I made this for our small group and everyone loved it. I made one pan of tofu and one with ground beef. Both were great!

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LENAMARIANA

Home Town: Hollywood, Florida, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 8, 2009

This recipe does not work well in England because the lasagna noodles are not long enough. The flavours are terrific. I wish it would work here.

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Stephanie

Cooking Level: Expert

Living In: Twickenham, Middlesex, England, U.K.

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Reviewed: Aug. 5, 2009

Very good and easier than I thought. I used a blend of shredded Italian cheeses also mozzarella and parmesan,added garlic, parsley, and black pepper to the filling.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 4, 2009

Excellent! I did make some changes, but this is a great base recipe. I used fat free cottage cheese in place of the ricotta, used a blend of shredded Italian cheeses instead of just mozzarella and parmesan, and added garlic, parsley, and black pepper to the filling. These were delicious and really easy to assemble. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jun. 29, 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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Reviewed: May 17, 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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chaosmommy

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: May 9, 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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