This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1 hr

Tofu-Stuffed Lasagna Rolls

Read Reviews (5)

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

Ingredients Edit and Save

Watch video tips and tricks

World’s Best Lasagna

Homemade Lasagna

American Lasagna

Chicken Caesar Spring Rolls

Chicken-Stuffed Crescent Rolls

Cabbage Rolls II

How to Make Lasagna

White Cheese Chicken Lasagna

Linda's Lasagna

How to Peel, Seed, and Dice Tomatoes

Original recipe makes 12 servings Change Servings

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
2 (14 ounce) jars Classico® Tomato and Basil Sauce

Check All Add to Shopping List

Directions

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.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
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.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

ADVERTISE WITH US

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!

—JetsFan08

See full review »

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.

—TML

See full review »

6 Ratings

See other versions of this recipe!

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.

—KymInNM

See full review »

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.

—kelleyp

See full review »

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!

—mjgraphics

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Veggie Lasagna Rolls

Broccoli-Stuffed Lasagna Spirals

Fabulous Lasagna

Hearty Vegetarian Lasagna

Zesty Meat Lasagna

Alfredo-Stuffed Lasagna Noodles

Chicken Lasagna Alfredo

Chicken Lasagna Rolls with Chive Cream Sauce

Bab's Turkey Mushroom Lasagna Rolls

Cream Cheese Chicken Lasagna

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Tofu-Stuffed Lasagna Rolls

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 430
Calories from Fat: 157

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 8.5g 43 %
Cholesterol 47mg 16 %
Sodium 671mg 27 %
** Potassium 334mg 9 %
Total Carbohydrates 39g 13 %
Dietary Fiber 3.9g 16 %
Protein 31.2g 62 %
** Sugars 5.2g
** Vitamin A 64 %
** Vitamin C 2 %
** Calcium 105 %
** Iron 29 %
** Thiamin 10 %
** Niacin 63 %
** Vitamin B6 10 %
** Magnesium 27 %
** Folate 72 %

* 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.