Tofu-Stuffed Lasagna Rolls Recipe -
Tofu-Stuffed Lasagna Rolls Recipe
  • READY IN 1 hr

Tofu-Stuffed Lasagna Rolls

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook BETTIE."

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Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  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.
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Reviews More Reviews

Oct 27, 2010

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

Nov 07, 2010

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 bland for my husband's and my tastes but it gets serious kudos because our toddler ate it. We "rescued" the meal by adding garlic powder and decided that if I ever make it again, it'd be improved by adding onion, garlic, mushrooms and additional sauce.

Nov 08, 2010

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 a third next time. I also added fresh basil to the filling, and I used fresh spinach, which I layered on top of the filling rather than mixing it in. I'd definitely make this again with these changes; hubby especially loved it.

Feb 08, 2011

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 from dried soy beans (9 cents a pound back then). My MIL remembers this fondly saying she saw the tofu go in but would have sworn it was regular cheese lasagna. I hadn't thought of adding spinach. I'll have to give that a try.

Sep 23, 2012

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 flavor. I used garlic & onion chunky tomato sauce, and it was so good. It makes A TON, so if you're cooking for two people, you'll definitely have leftovers. I'll definitely be making this again!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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