Tofu lasagna rolls

Recipe Information

Ingredients

• 12 whole wheat lasagna noodles

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 14-ounce package extra firm tofu, drained, rinsed, and crumbled

• 3 cups chopped spinach

• 1/2 cup shredded Parmesan cheese

• 2 tablespoons Kalamata olives, finely chopped

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon salt

• 1 25-ounce jar low-sodium marinara sauce

• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Cook the lasagna noodles according to package directions, drain, and return to the pot with cold water.

• In a medium skillet, cook the garlic in olive oil for 1 minute, then add the tofu and spinach. Heat through, about 5 minutes, and then move to a large bowl. Stir in the Parmesan cheese, olives, crushed red pepper, salt, and 2/3 cup marinara sauce.

• Using the same skillet, spread one cup of the marinara sauce evenly along the bottom.

• Spread 1/4 cup of this cheese and olive filling on each lasagna noodle and roll. Arrange the noodles in the prepared skillet with the seam side down. Pour the remaining marinara sauce on top, cover, and bring to a boil over medium heat. Reduce heat and continue simmering for 5 minutes.

• Sprinkle mozzarella cheese over the rolls and cook until the cheese is melted. Serve immediately.

Nutrition (per serving)

• Calories: 354 cal

• Total fat: 11g

• Saturated fat: 3g

• Monounsaturated fat: 4g

• Cholesterol: 11mg

• Sodium: 374mg

• Potassium: 396mg

• Carbohydrate: 46g

• Fiber: 8g

• Protein: 21g