Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Makes 6 servings, 2 rolls each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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 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.
3. 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.
4. 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.

NUTRITION INFORMATION: Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg cholesterol; 46 g carbohydrate; 21 g protein; 8 g fiber; 374 mg sodium.

Nutrition bonus: Calcium (30% daily value), Vitamin A (30% dv), Iron (15% dv).

MAKE AHEAD TIP: Freeze the cooked rolls and sauce for up to 1 month.

RELATED RECIPES: Gnocchi with Zucchini Ribbons & Parsley Brown Butter | Broccoli Rabe, White Bean & Fontina Pasta | Penne with Vodka Sauce & Capicola | Rigatoni with Beef & Eggplant Ragu | Tofu Cutlets Marsala | Mushroom, Sausage & Spinach Lasagna

The taste was great, but kind of messy to roll up. I will definately make again, but I will either assemble and bake as a lasagna or use mini lasagna pasta and make it as a casserole dish.

Anonymous, Marquette, MI

These are very tasty! My husband didn't even know it was tofu in the center!

Susannah

Sounds like it tastes good, but a lot of work! I would think layering it like regular lasagna would be easier. Thanks for interesting recipe idea.

Anonymous, St. Paul, MN

Delicious and better than making a whole lasagna when it's just dinner for two. I might add soy ground meat next time.

, Miami, FL

It was a huge hit! Even the kids loved it! I chose to make this in a traditional layered lasagna pan instead of individual roll-ups.

Anonymous, Kenosha, WI

I made this today and because I am taking baby steps to introduce my family to this healthier way of eating, I did not use the tofu. Instead I used 4% cottage cheese, which I had on hand. (Next time I will use 2% milkfat cottage cheese.) I left the red pepper out because I have a toddler. I like to brown my mozzarella just a bit, so I baked these after I rolled them for 30 minutes and browned the top under the broiler for a minute. I took care not to overcook the lasagna sheets to begin with because I planned to bake it as well. It turned out great. My 11 year old daughter liked it, but not the olives in it. My 21 month daughter and my husband loved it.

Karen, Gloucester, VA

Very tasty, will have again soon.

Leah, Greenfield, MA

Made this last night and it was very good and very easy to make. Love it will make it again!

Anonymous, Cleveland, OH