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Lasagna Rolls

October/November 2005

Your rating: None Average: 4.2 (106 votes)

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



READER'S COMMENT:
"It was delicious! Instead of 6 servings, I did 3. I also couldn't find the marinara sauce, so I used Primavera. I had to add a little bit more sauce over and under the lasagna rolls so it wouldn't burn in the pan. "
Lasagna Rolls

Makes: 6 servings, 2 rolls each

Active Time:

Total Time:

Ingredients

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

Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 21 g protein; 8 g fiber; 374 mg sodium; 396 mg potassium.

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

Carbohydrate Servings: 2 1/2

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


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Recipe Categories

Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Ethnic/Regional
Italian
Mediterranean
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Saute
Health & Diet Considerations
Low cholesterol
Low sodium
High calcium
High fiber
Meal/Course
Dinner

Publication
October/November 2005
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