Rating: 4.87 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, October/November 2005

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Recipe Summary test

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

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

Nutrition Facts

338 calories; protein 18.8g; carbohydrates 45g; dietary fiber 5.7g; sugars 6.4g; fat 11.1g; saturated fat 3.3g; cholesterol 10.8mg; vitamin a iu 1540.1IU; vitamin c 6.3mg; folate 37.6mcg; calcium 349mg; iron 4.4mg; magnesium 80.7mg; potassium 232.5mg; sodium 444.2mg; thiamin 0.2mg.
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