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Lasagna Rolls

October/November 2005

Your rating: None Average: 4.3 (103 votes)

Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.



READER'S COMMENT:
"It was delicious! Instead of 6 servings, I did 3. I also couldn't find the marinara sauce, so I used Primavera. I had to add a little bit more sauce over and under the lasagna rolls so it wouldn't burn in the pan. "
Lasagna Rolls Recipe

12 Reviews for Lasagna Rolls

01/20/2010
Anonymous

THis is a favorite at our house. You have no idea you're eating tofu.

Comments
11/11/2009

I have made this four times and we love it everytime. The rolls do add some time to the preparation but they are a nice presentation. The rolls freeze and reheat well for a weeknight dinner. I didn't feel that the olives were essential so I skip them if I don't have them on hand. I also use a homemade pasta sauce (Original Moosewood Cookbook) which adds a nice flavor to the dish. I tried it with fresh and frozen spinach and prefer using the fresh but the frozen did work if you need to save a trip to the market. This is a favorite recipe for our family.

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