Lasagna Roll Ups

Mozzarella, Parmesan, and ricotta cheese are mixed with tofu and spinach to make a substantial filling for this lasagna variation.

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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

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) ovenfor 30 min, or until hot and bubbly.

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