Lasagna Rolls

By Ellie

6 Person

45 Minutes

338 Calories

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

Ingredients

½ cup shredded part-skim mozzarella cheese
1 25-ounce jar marinara sauce, preferably lower-sodium, divided
¼ tsp. salt
¼ tsp. crushed red pepper
2 tbsp. finely chopped Kalamata olives
½ cup shredded Parmesan cheese
3 cups chopped spinach
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
3 cloves garlic, minced
1 tbsp. extra-virgin olive oil
12 whole-wheat lasagna noodles

Method

01

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.
02

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.
03

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.
04

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.

Related Tags

Lasagna Rolls

3.5

( By Ellie )

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

01 Information

Grade easy
Serving 6 servings
Calorie 338 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

½ cup shredded part-skim mozzarella cheese

1 25-ounce jar marinara sauce, preferably lower-sodium, divided

¼ tsp. salt

¼ tsp. crushed red pepper

2 tbsp. finely chopped Kalamata olives

½ cup shredded Parmesan cheese

3 cups chopped spinach

1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled

3 cloves garlic, minced

1 tbsp. extra-virgin olive oil

12 whole-wheat lasagna noodles

03 Method

Step 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.

Step 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 ⅔ cup marinara sauce.

Step 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 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.

Step 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.

04 Author