1 c. part-skim ricotta cheese
3 lb. firm tofu, mashed
3 Tbs. grated Parmesan cheese
1 tsp. each of dried oregano, basil and thyme
Salt and pepper to taste
2 c. marinara sauce
6 lasagne noodles, cooked according to package directions, drained and rinsed under cold water
2 c. shredded part-skim mozzarella cheese


Preheat the oven to 400 degrees. In a medium-size mixing bowl, combine all the filling ingredients. Spread 1 cup of the sauce in the bottom of an 8-inch square baking dish. Place the lasagna noodles on a clean surface or cutting board, and spread some of the filling on top of each. Roll up the lasagna jelly-roll style and place each roll seam-side down in the baking dish. Spoon over the remaining sauce and top with the mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the sauce is bubbly and the cheese has melted, about 15 minutes. Serve immediately.


6 servings