Lasagna Rolls

By Greywolf

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

Make ahead tip - freeze the rolls and sauce for up to 1 month.

Ingredients

• 12 whole-wheat lasagna noodles
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 x14 oz package extra firm water-packed tofu, drained, rinsed and crumbled
• 3 cups cooked spinach
• 1/2 cup shredded Parmesan cheese
• 2 Tbsps finely chopped Kalamata olives
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 1 x25 ounce jar marinara sauce, divided
• 1/2 cup shredded mozzarella cheese

Details

Servings 6
Preparation time 45mins
Cooking time 90mins
Adapted from cooking.com

Preparation

Step 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.

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 of 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 rolls will be tightly packed in the pan. Spoon the remainng 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.