Lasagna Roll Ups

Lasagna Roll Ups

229 Reviews 39 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
BETTIE
Recipe by  BETTIE

“This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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 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 (229)

Rate This Recipe
carlykay
270

carlykay

This was so yummy! I also had fun with the rolling but make sure you aren't in a hurry and are in the mood to cook. They really weren't difficult at all to do. However, I would suggest that after the noodles are done boiling, drain and seperate them and then let them cool for a few minutes before rolling. I added chopped mushrooms and very finely chopped onion and garlic to the cheese mixture but I can't seem to make myself cook without garlic and onions!Personally, I think the onions especially added to the taste. To give people making this for the first time an idea of how many lasagna noodles you need, I used 18 noodles in a 9x13 pan. I had three rows of six noodles. Also, I put a small handful of cheese mixture in each noodle. I'm always looking for recipes that work well with two people in the kitchen and this is definitely one of them! My husband and I chatted and drank wine while filling and rolling the noodles.

MommyFromSeattle
204

MommyFromSeattle

Great starter recipe, but needed more 'bang' in flavor. I've made this quite a few times now and always add chopped fresh basil, 1/2 (10 oz.) box thawed frozen spinach for more green/health factor, dash of nutmeg to ricotta mixture and salt/pepper to taste. But the tofu addition is SUPERB (use soft or medium firm- breaks up easier). Great way to add more protein/vitamins for the kids and my kids love it because each roll is a perfect serving size- and pretty too. Just remember to go easy when spreading the filling on the lasagna, too much and it won't roll. I've made this for company, always get raves. It's a pretty dish and guest are always impressed that they can't taste the tofu and that the dish tastes great. Try it Moms!

FUDEPEN
110

FUDEPEN

Loved it! For those with family members that do not particularily enjoy tofu, I suggest crumbling it as you mix it in. It will blend in better with the ricotta.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 31.3 g
  • 63%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

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