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Spinach Artichoke Lasagna Rollups

Jenn S.
  • 50 minutes
  • Serves 6

INGREDIENTS

about 14-15 lasagna noodles ((I fit 14 in my 9x13 pan))

1/2

package of firm tofu ((drained))

1 cup

unsweetened soy or almond milk ((I used soy))

1

garlic clove ((minced))

1 tbsp

mirin or rice vinegar

1 tbsp

onion powder

1 tbsp

arrowroot powder or cornstarch

1 tsp

salt ((or to taste))

1/2 tsp

pepper ((or to taste))

nutmeg ((about 1/16 tsp))

1

package frozen spinach ((thawed, drained and water pressed out))

1 14 ounce can

or jar of artichoke hearts ((drained and chopped))

1/2

package firm tofu ((drained and crumbled))

1 tsp

dried oregano

1 tsp

dried basil

1 cup

White "Alfredo" Sauce ((from above))

1 28 ounce can

crushed tomatoes

1/2

sweet onion ((diced))

1 clove

garlic ((minced))

1 tbsp

dried basil

salt and pepper to taste ((I sprinkle it all over the top of my sauce...not sure how much that is).)

1 person Recommend This Recipe