I am all for healthy eating, but only when it involves delicious food. Luckily there are plenty of options out there for me to try out. I’ve seen an idea floating around on Pinterest where you roll up lasagna and bake. Sounds easy and delicious right? However, not only does my stomach not do well with dairy, I also didn’t feel like spending $4 on a bottle of Ricotta cheese, noodles are usually a cheap meal! So I decided to make a tofu based ‘ricotta’ filling, adding tons of protein and it’s easy on my stomach too.
It seriously tastes just like a ‘normal’ lasagna or stuffed shell would… it’s amazing! 🙂
This is a great alternative for those who cannot have dairy and if you find GF lasagna noodles then it’s also perfect for those who avoid gluten.
- 8 lasagna noodles
- 1 (14oz) package extra-firm or firm tofu, pressed
- 1/2 cup spinach leaves
- 3/4-1 tsp fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp cayenne pepper (optional)
- 2 tsp extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 medium onion, minced
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/4 tsp dried oregano
- 1 – 2 cups of marinara/spaghetti sauce (depending on preference)
- Rinse block of tofu and wrap with paper towels and 2 napkins each side (top & bottom). Place it on a plate and add pot full of water on top to press. Press tofu for about 20-25 minutes to drain out the water.
- Grease casserole dish. I used about 8 lasagna noodles, but I would cook 1-2 extra as some may break during the cooking process. Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Pull noodles out of water and place on cooking rack.
- Preheat oven to 400F. For the tofu ricotta stuffing: In a large skillet, sauté the garlic and onion in the oil for about 5 minutes on medium low heat. Add in the basil, oregano and parsley and sauté for another 5 minutes or so. Turn heat to low.
- Remove paper towels & napkins and place tofu into food processor. Add spinach, lemon juice, salt, pepper and cayenne pepper. Pulse until smooth, with a texture similar to ricotta cheese. Over medium heat, add to onion mixture and cook for about 5 minutes.
After noodles are done cooling (and somewhat dried) spoon tofu mixture onto noodles and spread evenly. It does not need to be a thick layer. Make sure to spread from end to end.
Roll lasagna noodle up. Place rolled noodle onto greased casserole dish with the tail/end-of-noodle/noodle flap on the bottom of the noodle so it keeps shape. Spoon about 1 cup of marinara sauce on top of noodles and spread around to cover.
Cover dish with tin foil. Bake at 400F for about 20-25 minutes or until heated throughout.
Serve with a basic green salad and garlic bread, if desired.
**These can also be frozen BEFORE cooked (without the sauce) and cooked with sauce at the same temperature for about 20-30 minutes (depending on altitude). It makes it very easy to eat delicious leftovers!!**