Tofu Lasagna Roll Ups
Portion Size: 1 ½ cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 oz.) package uncooked lasagna noodles | For vegan: use vegan pasta |
| 1 lb. low fat Shredded mozzarella cheese | For vegan: use vegan mozzarella cheese |
| 1 (15 oz.) container low fat ricotta cheese | For vegan: use vegan ricotta cheese |
| 2 eggs | For vegan: use vegan egg |
| 1 teaspoon dried basil | |
| 1 teaspoon garlic powder | |
| 1 lb. firm tofu | |
| 2 cups grated parmesan cheese | For vegan: use vegan Parmesan cheese |
| 1 (28 oz.) jar pasta sauce (meatless) | For vegan: ensure plant based only |
| 1 (14 oz.) package fresh spinach | Wash and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a large pot of lightly salted water to a boil. | |
| 2 | Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. | |
| 3 | In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, spinach, basil, garlic powder, eggs and 1 cup of parmesan cheese. | |
| 4 | Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. | |
| 5 | Roll the noodle up, and place seam side down in a baking pan. Repeat for other noodles. | |
| 6 | Top with remaining sauce and parmesan cheese. | |
| 7 | Bake in a preheated 350 degrees F (175 degree C) oven for 30 minutes or until hot and bubbly. | Cook until internal temperature reaches 165°F. (minimum) |
