This Lasagna Recipe Will Have You Rolling In The Deep Of Deliciousness


1 (16 ounce) package Barilla uncooked lasagna noodles

1 pound Sargento mozzarella cheese, shredded

1 (15 ounce) container Galbani ricotta cheese

1 pound firm tofu

1 (10 ounce) package Green Giant frozen chopped spinach – thawed, drained and squeezed dry

2 cups Sargento grated Parmesan cheese

1 (28 ounce) jar Classico pasta sauce


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.

In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.

Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.

Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.