Tofu-Stuffed Lasagna Rolls

Tofu-Stuffed Lasagna Rolls


"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook BETTIE."
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1 h servings 430 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
  2. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
  3. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of pasta sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
  4. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.



I love this recipe! It's so unique and tasty. I used a lot of extra sauce and it was perfect!

I followed this recipe as written in order to give it a fair review, with the exception of layering the ingredients like a traditional lasagna instead of bothering with the rolls. It was a bit ...

As the previous reviewer mentioned, this was pretty bland as is (or it would have been). But it's easy enough to adjust, which is why I give it 4 stars. I added two cloves of garlic, but I'd add...

I am so glad to see a tofu lasagna here. I made something like this back in my poor college days. I made my own sauce back then, so I'm sure it was much more "spicy". In fact, I made the tofu...

This recipe is delicious. I used wheat lasagna noodles, and you couldn't even tell the difference. I also added a few spices into the cheese mixture and sprinkled on top of the rolls to add flav...