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Lasagna Rolls

September 1, 2009

This is an awesome recipe to use up leftover tofu. I also had these ‘no boil lasagna pasta’ from a while ago, except I did the exact opposite and boiled them. I needed them soft in order to roll up the filling in each roll. This is the perfect vegetarian meal and a good way to sneak in some extra veggies. You can easily make this with ground beef or turkey for a lean protein-packed meal. Crumbled tofu replaces the ricotta in the lasagna, creating a wonderful balance of texture and flavor in each bite. Feel free to substitute the vegetables for ones you have on hand; squash, zucchini, eggplant would be great in this dish. Pair with some baby greens or garlic toast and you have a healthy Italian meal in no time.

Lasagna Rolls

Makes 2 servings, 2 rolls each

  • 4 whole-wheat lasagna noodles
  • 1/2 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
  • 2 cups chopped spinach
  • 1/4 cup diced red onion
  • 10 small cremini mushroom, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoons finely chopped Kalamata olives
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1.5 cups jar marinara sauce, preferably lower-sodium, divided
  • 1/4 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 red pepper flakes and cook, stirring, until fragrant, about 20 seconds. Add tofu, spinach, onions, cremini mushrooms and cook, stirring often, until the spinach wilts and the mixture is heated through, 5 minutes. Transfer to a bowl; stir in Parmesan, olives, salt and 3/4 cup marinara sauce.
3. 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. Sprinkle the rolls with mozzarella and baked until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.




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