Rolled Lasagna - Meatless
From notyourmomma 17 years ago
- 60 minutes to make
- Serves 12
A quick fix for take for some vegetarian friends in need of some comfort food. I took my regular meat laden sauce and filling and changed it to be friendly to their dietary needs.
Ingredients
- 32 oz. of part skim ricotta shopping list
- 10 oz package of spinach defrosted and squeezed dry shopping list
- 15 lasagna noodles, par-cooked shopping list
- 1 large yellow onion diced shopping list
- 4 cloves of garlic diced shopping list
- 1 tablespoon of oil shopping list
- 1 12 oz. package of frozen tofu crumbles shopping list
- 1 teaspoon of red pepper flakes shopping list
- 1 teaspoon of salt shopping list
- 1/2 teaspoon of oregano shopping list
- 1/4 teaspoon of rosemary shopping list
- 4 oz. of shredded mozzarella cheese shopping list
- 1 jar of favorite marinara shopping list
- 2 oz. of parmesan cheese grated shopping list
How to make it
- Cook ruffled lasagna noodles until al dente Drain..
- Cook onion and garlic in skillet with scant spoonful of oil til soft and translucent.
- Spray a 9 x 13 with vegetable oil spray.
- Squeeze spinach dry, combine with ricotta cheese,
- seasonings cooled off onion and garlic mix,, mozzarella cheese and tofu crumbles.
- Lay out noodles.
- Spread filling evenly down the noodles.
- Roll and place seam side down in pan.
- top with jarred marinara sauce.
- Top with parmesan cheese.
- Bake 350 degrees 50 minutes covered.
- Ten minutes uncovered.
- I took the pan to my friends unbaked and covered with foil for them to cook whenever they needed. Instructions were attached for reheating.
Just rolled waiting for sauce
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The Rating
Reviewed by 8 people-
Beautiful and made with love..It shows
marky90
in Dearborn loved it
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Great recipe, high 5!
juels
in Clayton loved it
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This looks very good. thanks Notyourmomma.
turtle66
in Sacramento loved it
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