One of the best things about pizza is that one can walk around doing other things while eating it, unlike most pasta dishes. Have you ever wished you could do the same with some – or all – of your favorites? What would that look like for you?
When we were kids, my brother often had to eat supper quickly before returning to the fields to harvest peanuts in the fall. Our mom often had sandwiches prepared for those times; however, she occasionally had cooked a large pot of spaghetti, my brother’s favorite meal. Pop would rush my brother from the table before he could get a second helping, which would leave Jimmy in an awful mood for the remainder of the evening. Then, one night it struck him – why not make spaghetti sandwiches for later?
What a soggy mess, right? Not so much if you drain as much sauce from the spaghetti as you can prior to putting it between two slices of thick bread. Besides, it is doubtful that there was any sandwich left by the time my brother arrived back in the field.
I was reminded of those spaghetti sandwiches when I saw this recipe from Bettie for lasagna roll-ups on a recent allrecipes.com web page. Bettie says this is a good freeze and eat later meal. She adds that the recipe uses tofu, but no one is going to know that unless you tell them. Additionally, you can individually freeze the roll ups on a cookie sheet and place in a freezer bag.
- 1 (16 ounce) package uncooked lasagna noodles
- 1 pound mozzarella cheese, shredded
- 1 (15 ounce) container ricotta cheese
- 1 pound firm tofu
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 2 cups grated Parmesan cheese
- 1 (28 ounce) jar pasta sauce
- Preheat oven to 350°F.
- 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 up the noodle, and place seam side down in a 13” x 9” pan.
- Repeat for other noodles.
- Top with remaining sauce and Parmesan cheese.
- Bake in oven for 30 minutes, or until hot and bubbly.
Tip: Aluminum foil can be used to keep food moist, cook it evenly and make clean-up easier.