By: EatingWell

Photographer: Burris, Ken

Publish Date: 2008-10-01

Servings: 6

Yield: 6 servings, 2 rolls each

Total Time: 45 minutes

Prep Time: 45 minutes

To Make Ahead: Freeze the cooked rolls and sauce for up to 1 month.

Recipe Description:

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

Recipe Ingredients:

1. 12 whole-wheat lasagna noodles
2. 1 tablespoon extra-virgin olive oil
3. 3 cloves garlic, minced
4. 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
5. 3 cups chopped spinach
6. 1/2 cup shredded Parmesan cheese
7. 2 tablespoons finely chopped Kalamata olives
8. 1/4 teaspoon crushed red pepper
9. 1/4 teaspoon salt
10. 1 25-ounce jar marinara sauce, preferably lower-sodium, divided
11. 1/2 cup shredded part-skim mozzarella cheese

Recipe Steps:

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.
2. 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.
3. 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.
4. 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 Nutrition:

Per serving: 354 calories; 11 g fat (3 g saturated fat, 4g mono unsaturated fat); 11 mg cholesterol; 46 g carbohydrates; 21 g protein; 8 g fiber; 374 mg sodium; 396 mg potassium

Nutrtion Bonus: Calcium (30% daily value), Vitamin A (30% dv), Iron (15% dv).

Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 3 fat

Carbohydrate Servings: 2 1/2

Recipe Categories:

Course(s)

Dinner

Cuisine(s)

Italian

Mediterranean

Degree of Difficulty

Easy

Special Health Consideration(s)

High Fiber

Low Sat Fat

Low Sodium

High Calcium

Heart Healthy

Seasons & Occassions

Spring

Summer

Fall

Winter

Main Ingredient(s)

Dairy & Soy

Soy/Tofu

Dairy & Soy

Cheese

Pasta

Vegetarian

Technique(s)

Quick

Saute

Dish Type(s)

Main Dish

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.