Lasagna Roll Ups
Ingredients

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu (drained and crumbled)
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
 2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce
1 small onion (diced)
2 cloves of garlic (crushed)
 

Directions
1) 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.

2) In a small pan saute the onion and garlic with 1 Tbsp olive oil till onions go clear.

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

4) 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 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.

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

This makes 18 wraps, so depending on the person it should serve around 12 people. If you have a small family like mine you can either make the rolls and freeze them on a cookie sheet till solid and them save them in a bag or cook them in two pans and freeze the second pan to pull out for a quick meal. I would either thaw it and bake for the required 30 mins or bake from frozen for 45 mins or till its 165 degrees in the center of the wraps.
 While the prep took a little while (about 30 mins) it was a simple recipe and tastes really good. You can't even taste the tofu. But if you don’t like tofu then feel free to add a pound of ground beef, turkey or any other meat you would like.