A: | 16 uncooked lasagna noodles |
B: | 1# tofu |
2 eggs | |
1/2C grated hard cheese (parmesan, romano) | |
1T lemon juice | |
1/2C chopped herbs (parsley, basil, chives, oregano) | |
salt and pepper to taste | |
C: | 4C marinara sauce |
D: | 1C shredded mozzarella cheese |
E: | 1/4C grated hard cheese |
1. | Cook (A) ~7min until al dente; rinse and drain. (Variation: stuff manicotti shells in the usual manner insted of using lasagne noodles.) |
2. | Combine and mix (B) until coarse-crumbly. |
3. | Place some sauce (C) in the bottom of a 9x13" baking dish. For each noodle, spoon some of (B) across one side and roll up lengthwise, then place in dish. |
4. | Top with (D), then finally with remaining sauce (C) and (E). Bake 350F for 20 minutes. |
Servings: 8
$Id: tofu_lasagne_rollups,v 1.4 2018/11/26 04:48:07 deaven Exp $
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