Directions preheat oven to 350º. Pour 1 cup pasta sauce into an ungreased 13x9 in. Add tomatoes salt oregano and cayenne. Lay them sideways in the pan s. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente.
Meanwhile mix eggs spinach cheeses and seasonings. Pour into ungreased rectangular baking dish 11x7x1 1 2 inches. Ingredients 4 tbsp olive oil divided 8 oz lean ground beef 1 4 cup finely chopped yellow onion 1 28 oz can crushed tomatoes 3 cloves garlic minced 3 tbsp chopped fresh basil or 2 tsp dried basil plus more for serving 1 2 tsp dried oregano salt and freshly ground black pepper to taste 1. Ingredients 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. Combine cottage cheese parmesan cheese egg.
Fully assemble and bake then cool to room temperature cover and chill. Heat to boiling stirring constantly. In a large bowl stir ricotta egg and 1 2. In a large skillet over medium heat heat oil. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle then roll them up so that the cheese is on the inside of the roll.
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Four roll ups will fit in. Cook beef and onion in 10 inch skillet over medium high heat about 6 minutes stirring occasionally until beef is brown. Make the filling by combining ricotta eggs parmesan salt pepper parsley and basil. Preheat oven to 375. Add onion and garlic and season with salt pepper and red pepper flakes.
Add onion and garlic and season with salt pepper and red pepper flakes. Four roll ups will fit in. Spoon half of the meat sauce into a greased 9 in. Fully assemble and bake then cool to room temperature cover and chill. Meanwhile mix eggs spinach cheeses and seasonings.
Preheat oven to 375. Directions preheat oven to 350º.
