Lasagna Roll-ups

I was looking for an easy no-meat lasagna recipe, and this looked like fun. Just a warning, the recipe calls for tofu. There is no tofu in my kitchen, nor will there ever be. So leave it out, substitute it with ground beef, whatever you prefer.

Ingredients:

1 lb. lasagna noodles
1 lb. mozarella cheese, shredded
15 oz. ricotta cheese
1 lb. firm tofu
10 oz. package frozen spinach, thawed, drained, and squeezed dry
2 cups grated parmesan cheese
1 28-oz. jar pasta sauce

Note: I halved this recipe. I don't think I own a pan big enough to cook all the roll-ups if I used an entire box of lasagna noodles!

Another note: Wegman's Diavolo Sauce is the BEST. Of course, it also gives my poor husband terrible heart burn, but a spicy sauce really adds to this recipe.
Directions:

Cook the noodles as directed until slightly underdone. Drain and rinse.

In a large bowl, blend together spinach, motz. cheese, ricotta, and 1 cup of parmesan cheese (or 1/2 a cup if you're cutting the recipe in 2).

Lay the noodle out flat and top with cheese mixture. Spread a thin layer of sauce over top. Carefully roll up noodle and lay in pan, seam side down. Repeat with remainder of noodles. Top with remaining sauce and parmesan cheese.

Bake for 30 minutes at 350 degrees.

Verdict:

These were easy to make, and very tasty! Plus, they make very convenient serving sizes. I think you get a little extra pasta with this as compared to regular lasagna, which I love.

On another side note, I ended up using WAY more sauce than the recipe called for. I think I used a jar on the insides alone, and then had to get out another jar to put on top of the roll-ups. Half the cheeses, twice the sauce. Yum!