Tofu Lasagna Rolls
Tofu Lasagna Rolls
12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 garlic cloves -- minced
14 ounces 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
25 ounces marinara sauce -- divided
[preferably lower-sodium]
1/2 cup shredded part-skim mozzarella cheese
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.
To make ahead: Freeze the cooked rolls and sauce for up to 1 month.
|
Linear Mode
