1-14 oz pack extra firm water packed tofu, drained, rinsed, crumbled
3 cups chopped spinach
1/2 cup shredded parm
2 TBSP finely chopped Kalamata olives (optional)
1/4 tsp crushed red pepper
1/4 tsp salt
1-14 oz jar marinara sauce, divided
1/2 cup shredded mozzarella
Instructions
Bring large pot of water to boil, cook noodles according to package directions. Drain, rinse, return to pot and cover with cold water until ready to use.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic & cook, stirring, until fragrant, ~20 seconds. Add tofu and spinach and cook, stirring often until spinach wilts and mixture is heated through, 3-4 minutes. Transfer to a bowl; stir in Parm, olives, red pepper, salt, and 2/3 cup of marinara.
Wipe out the pan and spread 1 cup of marinara 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 remaining noodles and filling. Rolls will be tightly packed in pan. Spoon remaining marinara over the rolls.
Place pan over high heat, cover, and bring to a simmer. Reduce heat to med, let simmer for 3 min. Sprinkle rolls with marinara and cook, covered, until cheese is melted and rolls are heated through, 1-2 min.
Originally Submitted
1/2/2010
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