Author: Meals Matter www.eatingwell.com
Recipe type: Entrees
Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.
- 12 whole-wheat lasagna noodles
- 1 tsp Extra-virgin olive oil
- 3 cloves garlic, minced
- 1 14-oz package extra-firm water-packed tofu, drained, rinsed and crumbled
- 3 cups chopped spinach
- ½ cup shredded Parmesan cheese
- 2 tbs finely chopped Kalamata olives
- ¼ tsp crushed red pepper
- ¼ tsp Salt
- 1 25-oz jar marinara sauce, preferably lower-sodium, divided
- ½ 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 ⅔ 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 ¼ 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.
To make ahead: Freeze the cooked rolls and sauce for up to 1 month.
Calories: 354 Fat: 11g Saturated fat: 3g Carbohydrates: 46g Sodium: 374mg Fiber: 8g Protein: 21g