We are finally feeling Winter here in SouthWest Louisiana and I thought this one would be perfect for those cold nights. For this recipe I recommend using whole wheat lasagna rolls, but you can use whatever you prefer. Also you can find my recipe for spaghetti sauce here or you can use your favorite jar.
Tofu Spinach Lasagna Rolls
Ingredients:
1 package (16 oz) Whole Wheat Jumbo Pasta Shells
1 Package (14-16 oz) Firm Tofu
2 Packages (10 oz) Frozen Spinach***thaw in advance***
1 Tbsp Raw Sugar
1/4 Cup Soy or Almond Milk
1/2 tsp Garlic Powder
2 Tbsp Lemon Juice
2 Tbsp Dried Basil
1 tsp Salt
2-3 Tbsp (approx) Nutritional Yeast
1 Recipe Spaghetti Sauce. (or 1 jar)
Daiya Shredded Cheddar (optional)
Directions:
*Preheat oven to 350 degrees
*Boil noodles al dente in water as per instructions on box (8-10 minutes).
*Drain noodles and set aside
*Squeeze as much water as you can from spinach and set aside.
*Place remaining ingredients in a blender or food processor and blend until smooth.
*Transfer mixture to a large bowl and stir in spinach.
*Stuff each cooked pasta shell with 1-2 Tbsp filling.
*Arrange stuffed shells in an un-greased 2 quart baking dish.
*Pour sauce over top.
*Cover and bake for 20-25 minutes.
*Remove cover and (sprinkle with Daiya Cheddar, optional).
*Bake 5 more minutes, uncovered
*Remove from oven and sprinkle with Nutritional Yeast
*Allow to cool slightly before serving.
January 16, 2011 at 12:40 PM
I'm often lookign for ways to incorporate more tofu in my diet and this recipe looks very tempting to me.
January 17, 2011 at 10:38 AM
Thanks. They are really delicious. I have made them several times. The same "ricotta" type recipe can be used for regular lasagna as well.