Food Network: Lasagna Rolls

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Lasagna Rolls
Recipe courtesy EatingWell.com

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

Instructions
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.

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.