This recipe is a really fun twist (literally!) on traditional lasagna. Silken tofu boosts the protein and calcium content of this three-cheese pasta dish. Get ready to dig into this muscle and bone-boosting dish, with its smart combination of protein, iron and calcium. This recipe comes to us from our friends at HealthBarn USA.
Food for Thought: Tofu is a squishy white food made from soybeans! It tastes pretty plain on its own, but it picks up the yummy flavors of everything else in your recipe. Using tofu is a great way to add more healthy calcium and protein to your meal.
Adult: Heat large pot of water to boiling over high heat.
Together: Add lasagna noodles and cook until al dente, about 9 minutes.
Together: Drain noodles; rinse with cold running water. Place noodles on clean, flat work surface.
Adult: Preheat oven to 400°F.
Kid: Into each of 10 muffin-pan cups, spoon 1 teaspoon marinara sauce; set aside.
Together: Place tofu between several layers of paper towels and squeeze out excess liquid. In small bowl, stir together tofu, ricotta, Parmesan, and pepper.
Kid: Spoon 2 tablespoons cheese mixture onto each noodle and spread to make a thin layer. Then, spread 2 tablespoons marinara sauce over cheese layer on each noodle. Top with spinach and basil.
Together: Roll each noodle tightly, jelly-roll fashion. Place 1 lasagna roll in each muffin cup; top with remaining marinara sauce and sprinkle with mozzarella. Bake lasagna rolls 10 minutes or until heated through and cheese melts.