Vegetarian/Tofu Lasagne Rollups
| 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