Print 4x6 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved