Lasagna Rolls
Recipe from EatingWell

Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Lasagna Rolls

by 4  people

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  • 12   
    whole-wheat lasagna noodles
  • 1   tablespoon 
    extra-virgin olive oil
  • 3   
    cloves garlic, minced
  • 1  14  ounce package 
    extra-firm water-packed tofu, drained, rinsed and crumbled
  • 3   cups 
    chopped spinach
  • 1/2  cup 
    shredded Parmesan cheese
  • 2   tablespoons 
    finely chopped Kalamata olives
  • 1/4  teaspoon 
    crushed red pepper
  • 1/4  teaspoon 
  • 1  25  ounce jar 
    marinara sauce, preferably lower-sodium, divided
  • 1/2  cup 
    shredded part-skim mozzarella cheese
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 23 cup marinara sauce.
Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

MAKE AHEAD TIP: Freeze the cooked rolls and sauce for up to 1 month.
Nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 11, chol. (mg) 11, sat. fat (g) 3, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 8, pro. (g) 21, vit. A (IU) 1457.71, sodium (mg) 374, Potassium (mg) 396, calcium (mg) 302.9, iron (mg) 2.7, Vegetables () 1, Starch () 1, Medium-Fat Meat () 1, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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