Contributed By: EatingWell
www.eatingwell.com with permission. Photo by Ken Burris.
Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.
|
|
Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
Entree
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.
Cook's Notes
To make ahead: Freeze the cooked rolls and sauce for up to 1 month.
Nutrition Information
Calories: 354
;
Total Fat: 11g
;
Saturated Fat: 3g
;
Carbohydrates: 46g
;
Protein: 21g
;
Vitamin A: 1500 IU
;
Calcium: 300 mg
;
Sodium: 374mg
;
Iron: 2.7 mg
;
Fiber: 8g