About this recipe: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.
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)
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Method Prep:30min › Cook:30min › Ready in:1hr
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.
Preheat oven to 180 C / Gas 4.
In a large mixing bowl mix together mozarella cheese, ricotta cheese, tofu, frozen spinach and 100g Parmesan cheese.
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.
Bake in a preheated oven for 30 minutes or until hot and bubbly.
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.