Very good. I did adapt for myself though. I wanted to reduce the dairy, so I omitted the ricotta and double the tofu. I also used soft tofu instead of firm. Finally, in standard fashion, I added garlic powder and Italian spices to the pasta sauce.
I was actually a bit surprised at how much I liked this. It was a little messy to put together, but it wasn't difficult. And it was so convenient to take for lunch as leftovers. I will definitely keep this in mind.
*Made this again yesterday with a friend. We used ricotta this time and soft tofu again, but we reduced the mozzarella cheese by half and the parmesan by about that much. With these reductions, we still had more than enough filling. We were all very happy with it again.
*Made it yet again. Turns out I didn't have any spinach, so I used frozen shredded zucchini instead. And I used the original recipe's amount of everything else. It made double the filling I could use. I think I prefer it with extra tofu and less cheese, but it was good this way too.
Was this review helpful?
3 users found this review helpful
Very good. I did adapt for myself though. I wanted to reduce the dairy, so I omitted the...