Lasagna rolls

First the sauce
Ingrediants:
2 cans pureed chopped tomatoes
2 cloves chopped garlic
1/2 onion
1 teaspoon sugar
salt and pepper
about 10 leaves of basil
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper
1/4 teaspoon cinnamon

Saute onion until clear. Add tomatoes and spices and let sit with top on for at least 1/2 hour.

Next the tofu:
Take firm/ extra firm tofu, drain in sink.
I find that cutting into strips helps when pressing, and the less water in the tofu in this dish the better.
To Press: take baking pan, put big clyde shirt in it, lay strips of tofu down, lay bottom half of clyde shirt over it, put another baking pan on top, and add weight.
About 1/2 hour later take tofu out, and mash with hands until tofu is consistency of ricotta cheese.
Add 1 teaspoon of garlic powder, salt, pepper, and about 1/2 cup of tomato sauce.
Set aside until its time to put it together.

Its up to you for filling. This time I steamed Broccoli and Mushrooms over my pasta water. but all veggies are good in this. The more the better.

Cook 8 lasagna noodles until done, they will not cook longer in the over.

Assembly and Ingredients of Lasagna rolls

8 cooked lasagna noodles cut in half
Tofu filling Mixed with cooked (or raw) veggies, and 1/2 cup of mozzarella cheese (or more if your like rubbo)
The rest of your sauce.
1/2 cup of mozzarella and 1/2 cup of Parmesan for top
Take casserole dish and pour about 1/2 cup of sauce on the bottom, so sauce is covering the bottom.
Take half noodle, put filling on one side, wrap the other side around so you have a tube. Finish filling up the noodles and line up the pan as tightly as possible. I just put extra filling right on top.
Put the rest of the sauce on the top
put the Mozzarella and Parmesan cheeses on top
bake at 350 degrees for about 30 minutes until that parm is golden