My friend Carrie tweeted about making lasgana rolls for dinner recently. I was intrigued and messaged her immediately about it. Turns out Carrie had made the recipe from Vegan Planet, which I don't have a copy of, so I was on my own. I used my normal lasagna fixings: tofu basil ricotta and frozen spinach, and rolled the noodles with fillings instead of layering them in the casserole dish as I nomrally do. I couldn't be happier with the end result. They lasagna rolls present beautifully and they make single-serving a breeze. Freeze or refridgerate any leftovers and reheat on nights when you are too busy to cook.