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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 185.1
  • Total Fat: 6.9 g
  • Cholesterol: 13.2 mg
  • Sodium: 272.5 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 10.2 g

View full nutritional breakdown of vegetarian lasagna rolls calories by ingredient
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vegetarian lasagna rolls

Submitted by: CORALINE01


Number of Servings: 20

Ingredients

    1 box lasagna noodles
    1 medium onion, diced
    3 cloves garlic minced
    ¼ t crushed red pepper
    ¼ t salt
    ¼ t pepper
    14 oz. tofu
    2-4 T kalamata olives, chopped
    3-5 c spinach, chopped
    15 oz. ricotta
    1 c shredded parmesan
    1 jar spaghetti sauce
    15 oz. can tomato sauce, juice, v8, spaghetti sauce etc.
    1-1 ½ c mozzarella

Tips

i get by with one jar of sketti sauce and 1/2 c parmesean, that is what the calories are rated at. also, you never use all the noodles, i rated the pasta at 20 noodles.


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Directions

Place noodles in a pan of hot water and set aside while making filling. About 20 to 25 minutes should be sufficient. Sauté onion in olive oil until soft. Add garlic and crushed red pepper, sautéing until fragrant, about 30 seconds. Add salt, pepper, tofu and olives, cook until just heated through. Add spinach, cook until wilted. Add ricotta and parmesan. Stir thoroughly remove from heat.
Spread a thin layer of sauce in the bottom of a 13x9 pan. Place ¼ to 1/3 cup filling on a noodle and roll up. Place in pan. Pour remaining sauce over top of rolls, using extra sauce if needed. Top with mozzarella. Bake at 350° for 30 minutes or until bubbly and happy.


Serving Size: 20 rolls with 2 leftover noodle pieces

Number of Servings: 20

Recipe submitted by SparkPeople user BTHEFLOWERGIRL.






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