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Lasagna Rolls

Source: © EatingWell Magazine
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Rating: 4   Reviews: 8 See Reviews
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings, 2 rolls each
Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Make Ahead Tip: Freeze the cooked rolls and sauce for up to 1 month.
12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
One 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
One 25-ounce jar marinara sauce, preferably lower-sodium, divided
1/2 cup shredded part-skim mozzarella cheese
Lasagna Rolls Recipe at
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 2/3 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Love Those Layers: Lasagna
 Easy Entertaining: Make-Ahead Mains
 Marinara Mains
Nutrition Facts per Serving
Yield:   6 servings, 2 rolls each
Calories: 354
Fat. Total: 11g
Protein: 21g
Carbohydrates, Total: 46g
Fat, Saturated: 3g
Fiber: 8g
Cholesterol: 11mg
Sodium: 374mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 8 reviews »

Rating: 3
by: Devlyn Reviewed: 10/07/2011
lasagne rolls
I make this with the following corrections--saute onion, add garlic, saute--add crumbled tofu, vegetarian chicken style seasoning, and saute until flavours mix. Remove from heat, add squeezed dry fozen, thawed spinach, vegan mozza shreds and vegan parm. Taste, correct seasoning.I use a bottled spaghetti sauce but make it my own with herbs, onion, garlic and fresh basil. Follow the rest of the recipe, this makes this vegan friendly but delicious--to make vegetarian just use regular cheeses.
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