Reviewed: Jun. 8, 2013

When I make these, I eliminate the tofu. I made it once with, but ultimately, the bulk it adds isn't needed. I keep half of the mixture meat free, and add browned Italian sausage to the other half, to please both the meat eaters and the vegetarians. I use double the amount of pasta sauce called for. Hot tips on making rolling super easy. 1. After cooking pasta, let it dry on paper towels. This helps a lot. 2. DITCH THE SPOON. I tried all of the different methods I read in the reviews, but really, just wash your hands and smear the mixture on. It's ten times faster and easier to get better coverage. It's messy no matter how you do it, you might as well do it effectively.

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Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

Reviewed: May 28, 2013

My husband usually doesn't like lasagna but said "this is the best lasagna I've ever had!" We loved it! But I did use a lot more sauce than was called for. I think the quality of the pasta depends a lot on the sauce you use. I added some Italian seasoning, but I think with the sauce I used, I could have went without and it still would have been pretty great :)I also didn't roll-up the lasagna as it was messy and added an extra step.... I just made it like regular lasagna.

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Reviewer:

aprillizzybeth

Cooking Level: Intermediate

Home Town: Van Wert, Ohio, USA

Living In: Westmont, Illinois, USA

Reviewed: May 26, 2013

Great idea and you can really play this one quite a bit. Didn't have Tofu, so went "meatless" instead. I sauteed about 1/2 cup of mushrooms and 1/2 cup of onions and my only (small) yellow squash (chopped in small cubes) that was ripe in my garden (what else to do with a "lone" squash for a family of 4?), added the jar of sauce-I only had a vodka cream in the cupboard, but any would work fine. I really didn't measure most of the cheeses and used mostly Romano and less of the Parmesan & Mozzarella. I know, it seems that a made an entirely different recipe, but for those that are afraid of trying something on their own-you really can't mess this one up. I poured most of the sauce on top just a light coating on the noodles, use your fingers for spreading the cheese mixture and sauce on the noodle-you're getting messy anyway with the rolls! Topped with a little garlic powder, and added some Mozzarella and Romano/Parmesan toward the end and this is now in the "Top Ten" in my house!! THanks for the inspiration Bettie!

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Reviewer:

BERGERQUEEN

Reviewed: May 21, 2013

These turned out great and you could put any sauce with them or make them less healthy but just as tasty by switching up the stuffing. A friend of mine used italian sausage instead of tofu and alfredo sauce instead of marinara. I froze the ones I made and took them out one at a time to bake for an easy, no prep dinner.

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Reviewer:

Tifferooni11261

Reviewed: May 17, 2013

The is a great base for a great lasgna, but I think it needed a little more spices. I also did not add any soy, because I avoid all soy except for fermented soy due to the fact that it mimics hormones. I added some italian sausage and mixed an egg into the ricotta cheese along with some italian seasonings. Topped with some fresh parsley and it was a well liked at the Boy Scout camp out.

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Reviewer:

AmyMD

Reviewed: Apr. 30, 2013

We loved these! I did leave out the tofu because I didn't have any but what a quick meal that looks like you were at the stover longer.....very yummy. I would mess around with this one next time and possibly put other things I like in the filling.

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Reviewer:

Holly

Cooking Level: Expert

Home Town: Douglas, Massachusetts, USA

Reviewed: Mar. 28, 2013

This was a good recipe but it DEFINITLEY needed some spicing up. I added garlic, basil, salt and pepper. I also used ground beef instead of tofu (only b/c the DH won't eat it!) I will definitely be trying this again!

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Reviewer:

candrews

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

Reviewed: Mar. 16, 2013

Wow! Very easy to put together and no one realized there was tofu in this. I made one batch for dinner and froze the rest individually so I could pull them out to thaw in the morning and have an easy dinner for a weeknight.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Reviewed: Feb. 25, 2013

Made a few changes to this recipe, but all in all loved the concept. Omitted the tofu and spinach. (there are two things my husband will NOT eat...liver and spinach) In place of the tofu, we used 1 pound ground beef and 2 cups cottage cheese. With a tear in my eye(i love spinach) we did not replace the spinach. Then made to recipe specs. I loved the fact that these could be personalized (thus Momma getting her spinach next time) and can be frozen single servings to boot. I had extra filling left over as we only needed to prepare 6 rolls. They turned out amazing. Very good indeed. WILL be making these again. Be sure not to roll to "tightly" as the filling will ooz out if you do. My 10 year old loved how messy it was to roll them. But with a little practice and care it's fun to do.

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Reviewer:

Five Boys One Mom so nota

Cooking Level: Intermediate

Living In: Mitchell, South Dakota, USA

Reviewed: Feb. 20, 2013

We thought this was fantastic. We like tofu at our house, but if you have someone who doesn't, make this recipe and they will never know. Like some others, I found the filling to be a little bland, so next time I probably will add some garlic powder to jazz it up. I'm not sure where the recipe submitter got the idea that this could fit in a 9X13 pan; with a full pound of lasagna noodles, it yielded that much plus an 11X7 pan I put in the freezer for another time.

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