1 14oz package extra-firm water-packed tofu, drained, rinsed and crumbled
3 c. chipped spinach
1/2 c. shredded Parmesan cheese
2 tbsp. finely chopped Kalamata olives
1/4 tsp. crushed red pepper
1/4 tsp. salt
1 25oz jar marinary sauce, perferably lower-sodium, divided
1/2 c. shredded part-skim mozzarella cheese
Instructions
Bring a large pot of water to 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 to 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 c. marinara sauce.
Wipe out the pan and spread 1 c. remaining marinara sauce in bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 c. 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 rolls with mozzarella to cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.
Originally Submitted
1/24/2009
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