Rolled Lasagna - Meatless |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 |
10 oz package of spinach defrosted and squeezed dry |
15 lasagna noodles, par-cooked |
1 large yellow onion diced |
4 cloves of garlic diced |
1 tablespoon of oil |
1 12 oz. package of frozen tofu crumbles |
1 teaspoon of red pepper flakes |
1 teaspoon of salt |
1/2 teaspoon of oregano |
1/4 teaspoon of rosemary |
4 oz. of shredded mozzarella cheese |
1 jar of favorite marinara |
2 oz. of parmesan cheese grated |
Directions:
1. Cook ruffled lasagna noodles until al dente Drain..
2. Cook onion and garlic in skillet with scant spoonful of oil til soft and translucent.
3. Spray a 9 x 13 with vegetable oil spray.
4. Squeeze spinach dry, combine with ricotta cheese,
5. seasonings cooled off onion and garlic mix,, mozzarella cheese and tofu crumbles.
6. Lay out noodles.
7. Spread filling evenly down the noodles.
8. Roll and place seam side down in pan.
9. top with jarred marinara sauce.
10. Top with parmesan cheese.
11. Bake 350 degrees 50 minutes covered.
12. Ten minutes uncovered.
13. I took the pan to my friends unbaked and covered with foil for them to cook whenever they needed. Instructions were attached for reheating.
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