Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 ROLLED TOFU LASAGNA Tofu 'Ricotta' Filling: 1 lb. firm tofu, drained, squeezed and crumbled 1/3 cup olive oil 1 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. dry basil 1 tsp. dry oregano Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings to taste. Makes about 3 cups filling. NOTE: Olive oil is necessary for the proper " mouth feel " . The amount of oil can be reduced or you may substitute another oil, however, olive oil in the amount given gives the best flavor and texture. Lasagna: 8 lasagna (gf/rice) noodles (about 2 inches wide and 12 - 14 inches long) 1 recipe Tofu " Ricotta " Filling 1 cup shredded soy mozzarella cheese 4 cups marinara sauce Preheat oven to 350 degrees. Bring large pot of water to a boil; add noodles. Boil according to package directions until just softened but still firm. Drain noodles; rinse with cold water to stop cooking. Lay noodles out on clean dish towels. Divide tofu mixture among noodles and spread evenly over noodles. Sprinkle each noodle with 2 tablespoons of cheese. Roll each noodle in " jellyroll " fashion, being careful to keep filling in place. Pour 2 cups marinara sauce in bottom of 9x13 inch baking pan. Arrange pinwheels in pan. Pour remaining sauce over pinwheels. Cover and bake 45 minutes. Remove cover; sprinkle on remaining cheese. Bake until golden and bubbly, about 10 minutes. Makes 8 servings of 1 roll each. NOTE: Use tofu " ricotta " filling to stuff pasta shells, manicotti, rigatoni, or cannelloni. Mix in some chopped spinach and grated fresh parmesan cheese for a different flavor. ***The best manicotti shells: Make " crepes " . . .and roll the filling in them. Add marinara sauce and bake. Really tender and yummy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 This sounds wonderful, but I'm having a hard time visualising it ... do you have a picture or a photo source I can see to understand the rolling and pinwheel deal? thanks! , " Gracious Hospitality " <gracioushospitality wrote: > > ROLLED TOFU LASAGNA > > Tofu 'Ricotta' Filling: > > 1 lb. firm tofu, drained, squeezed and crumbled > 1/3 cup olive oil > 1 tsp. salt > 1 tsp. garlic powder > 1 tsp. onion powder > 1 tsp. dry basil > 1 tsp. dry oregano > > Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings to > taste. Makes about 3 cups filling. > > NOTE: Olive oil is necessary for the proper " mouth feel " . The amount of > oil can be reduced or you may substitute another oil, however, olive oil in > the amount given gives the best flavor and texture. > > Lasagna: > > 8 lasagna (gf/rice) noodles (about 2 inches wide and 12 - 14 inches long) > 1 recipe Tofu " Ricotta " Filling > 1 cup shredded soy mozzarella cheese > 4 cups marinara sauce > > Preheat oven to 350 degrees. Bring large pot of water to a boil; add > noodles. Boil according to package directions until just softened but still > firm. Drain noodles; rinse with cold water to stop cooking. Lay noodles > out on clean dish towels. > > Divide tofu mixture among noodles and spread evenly over noodles. Sprinkle > each noodle with 2 tablespoons of cheese. Roll each noodle in " jellyroll " > fashion, being careful to keep filling in place. Pour 2 cups marinara sauce > in bottom of 9x13 inch baking pan. Arrange pinwheels in pan. Pour > remaining sauce over pinwheels. Cover and bake 45 minutes. Remove cover; > sprinkle on remaining cheese. Bake until golden and bubbly, about 10 > minutes. Makes 8 servings of 1 roll each. > > NOTE: Use tofu " ricotta " filling to stuff pasta shells, manicotti, > rigatoni, or cannelloni. Mix in some chopped spinach and grated fresh > parmesan cheese for a different flavor. > > ***The best manicotti shells: Make " crepes " . . .and roll the filling in > them. Add marinara sauce and bake. Really tender and yummy. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 I don't have a picture or a photo, but I will try to explain. Take each cooked lasagna noodle and dry it on a paper towel. Then place your filling on the noodle, spreading it over the entire length of it. Start at one end and roll --- like you would roll a tortilla for wraps. Then lay the rolled noodle on a casserole dish and start the next one until the casserole is filled. LaDonna , " Jo Collins " <grandmajdc wrote: > > This sounds wonderful, but I'm having a hard time visualising it ... > do you have a picture or a photo source I can see to understand the > rolling and pinwheel deal? > > thanks Quote Link to comment Share on other sites More sharing options...
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