Lasagna Rolls

From EatingWell: October/November 2005 — Subscribe Now!

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

READER'S COMMENT:

"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...

Comments

Comment	Posted
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. cms14344	1 week 3 days ago

Comment

Posted

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.

cms14344

1 week 3 days ago