Sometime you just get it right.
My kids are just like any kids in that they have their picky moments where it seems like they just don’t want to eat anything. But every so often, I make something that gets the “two thumbs up”.
Yep, that IS how they measure my cooking. I sometimes get thumbs down, sometimes the one thumb up one thumb down and sometimes the thumbs to the side which is of course, “its okay mom”.
This dish gets a two thumbs up from my kids. And that does say a lot.
I think they love the cheesy, pasta baked goodness.
You know what I love?
Its super easy to make, freezes great and is made with tofu ricotta. Yep, tofu. I do add mozzarella cheese on the top for the sake of my kiddos, but you can easily make this an entirely delicious vegan dish that would be a crowd pleaser.
You know what else? You don’t have to tell a soul that there is tofu in it. I promise they will never know. Don’t worry, I wont tell either.
Recipe~Lasagna Roll-ups with Tofu Ricotta
by Tammy Boyd
1 block extra firm tofu
1 10 oz package chopped spinach, thawed and drained
1 clove garlic
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon oregano
juice of 1/2 a lemon
1 tablespoon EVOO
1 jar good quality marinara sauce, or homemade
10 whole wheat lasagna noodles
1 cup mozzarella cheese
Drain tofu and blot dry with a paper towel. Crumble into food processor and add the next 8 ingredients. Pulse until blended. Taste and adjust seasoning as needed. Cook lasagna noodles al dente according to package directions. Rinse under cold water and lay noodles out on wax paper. Spread each noodle with 3-4 tablespoons of tofu ricotta and roll up. Put about 1/2 cup marinara sauce on bottom of baking dish and line rolls on top of sauce. Cover with the rest of the sauce and cheese. At this point you can refrigerate noodles until you are ready to bake (within a day or two) or freeze for later! Bake at 350 degrees for 20-25 minutes, until hot and bubbly.