Steps to Make Lasagna Rolls Zucchini Lasagna

Lasagna Roll Ups

I plant zucchini every year, and we always seem to have more than we can use!

Recipe Summary Lasagna Roll Ups

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.

Ingredients | Lasagna Rolls Zucchini Lasagna

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

1 (28 ounce) jar pasta sauce

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 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.

Info | Lasagna Rolls Zucchini Lasagna

prep: 30 mins cook: 30 mins total: 60 mins Servings: 12 Yield: 12 servings

TAG : Lasagna Roll Ups

World Cuisine, European, Italian,