Vegetarian tofu, spinach and cheese lasagne rolls

    1 hour

    A yummy and healthy tomato pasta sauce mixture of tofu, spinach and ricotta cheese is rolled up in sheets of lasagne pasta and baked with Parmesan cheese on top until golden and bubbly. These luscious pasta tube parcels packed with flavour can easily be frozen and warmed up to be enjoyed any night of the week.

    328 people made this

    Serves: 12 

    • 450g lasagne sheets
    • 450g mozzarella cheese, grated
    • 420g ricotta cheese
    • 450g firm tofu
    • 300g frozen chopped spinach - thawed, drained and squeezed dry
    • 200g grated Parmesan cheese, divided
    • 800g tomato pasta sauce (shop bought)

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring a large pot of lightly salted water to the boil. Cook lasagne sheets for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
    2. Preheat oven to 180 C / Gas 4.
    3. In a large mixing bowl mix together mozarella cheese, ricotta cheese, tofu, frozen spinach and 100g Parmesan cheese.
    4. Lay out a pasta sheet. Spread a layer of the cheese mixture on the pasta, then add a thin layer of pasta sauce. Roll the lasagne sheet up, and place seam side down in a 20x30cm tin. Repeat for other pasta sheets and top with remaining sauce and Parmesan cheese.
    5. Bake in a preheated oven for 30 minutes or until hot and bubbly.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (290)


    This was so yummy! I also had fun with the rolling but make sure you aren't in a hurry and are in the mood to cook. They really weren't difficult at all to do. However, I would suggest that after the noodles are done boiling, drain and seperate them and then let them cool for a few minutes before rolling. I added chopped mushrooms and very finely chopped onion and garlic to the cheese mixture but I can't seem to make myself cook without garlic and onions!Personally, I think the onions especially added to the taste. To give people making this for the first time an idea of how many lasagna noodles you need, I used 18 noodles in a 9x13 pan. I had three rows of six noodles. Also, I put a small handful of cheese mixture in each noodle. I'm always looking for recipes that work well with two people in the kitchen and this is definitely one of them! My husband and I chatted and drank wine while filling and rolling the noodles.  -  30 Dec 2007  (Review from Allrecipes US | Canada)


    Great starter recipe, but needed more 'bang' in flavor. I've made this quite a few times now and always add chopped fresh basil, 1/2 (10 oz.) box thawed frozen spinach for more green/health factor, dash of nutmeg to ricotta mixture and salt/pepper to taste. But the tofu addition is SUPERB (use soft or medium firm- breaks up easier). Great way to add more protein/vitamins for the kids and my kids love it because each roll is a perfect serving size- and pretty too. Just remember to go easy when spreading the filling on the lasagna, too much and it won't roll. I've made this for company, always get raves. It's a pretty dish and guest are always impressed that they can't taste the tofu and that the dish tastes great. Try it Moms!  -  09 Nov 2006  (Review from Allrecipes US | Canada)


    Loved it! For those with family members that do not particularily enjoy tofu, I suggest crumbling it as you mix it in. It will blend in better with the ricotta.  -  21 Oct 2007  (Review from Allrecipes US | Canada)