Lasagna Rolls

  • Active Time 45m
  • Total Time 45m

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.

ingredients

  • 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
  • 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 mouncezarella

directions

Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the 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 the 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 the 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 Publisher. All rights reserved.

RecID 7790

nutrition information per serving

354 calories; 11g total fat; 3g total saturated fat; 11mg cholesterol; 374mg sodium; 46g carbohydrates; 8g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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