This was not as messy, nor as time consuming as I thought it would be. Did not use the tofu, nor the ricotta because I don't like either. Used cottage cheese instead. I also found the 1 lb mozzarella a little misleading. Used 2 c shredded as another reviewer suggested. Might use 3 next time. Forgot to add the spinach, but it was still good. Added sauted onions, garlic and basil as another reviewer suggested.
Cooked the noodles just until almost done. Kept them laid out in cool water until I needed them. Laid each one on a paper towel, dried the top surface with a quick swiped of another paper towel. Starting about an inch from the end, laid a strip of filling down the center third of the noodle stopping about 2 inches from the end. This gives the filling room to expand as you roll without squishing out the end. Topped the ridge of the filling with a thin row sauce. Think snow on a mountain top. Folded the starting one inch of noodle over the filling and rolled. No squishing out the side, nor out the end.
Put four roll-ups in a small glass dish, topped with more sauce and mozzarella for dinner that night. Placed the rest on a flat pan sprayed with Pam and froze. (Made 16 roll-ups total!) Now I can take out as many as I need. Very good recipe, extremely versatile! Thanks for sharing!
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This was not as messy, nor as time consuming as I thought it would be. Did not use the tofu,...