Tofu Lasagna Rolls

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Tofu Lasagna Rolls

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 salt

1 25-ounce jar marinara sauce, preferably lower-sodium, divided

1/2 cup shredded part-skim mozzarella cheese

 

 

 

 

 

 

1. 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.

2. 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 2/3 cup

marinara sauce.

3. 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.

4. 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.

 

To make ahead: Freeze the cooked rolls and sauce for up to 1 month.

 

 

Yield: 6 servings, 2 rolls each

Active Time: 45 minutes

Total Time: 45 minutes

Ease of preparation: Easy

 

Source: EattingWell

Formatted by Chupa Babi in MC: 10.31.06

 

 

Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg

cholesterol; 46 g carbohydrate; 21 g protein; 8 g fiber; 374 mg sodium.

Nutrition bonus: Calcium (30% daily value), Vitamin A (30% dv), Iron

(15% dv).

 

Crumbled tofu replaces the ricotta in our Italian-style vegetarian

meal.

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