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 | Sausage, Mushroom & 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

I love love this recipe. I think it's extremely fun to make. I also love how fancy and nice it looks when finished. This was my first attempt at tofu cooking and I did great. Woohoo!

Rebecca, TX

I am a vegetarian but my husband is not - he thought the tofu was ricotta cheese!! The recipe was delicious, easy, and freezing the leftovers is great. We found the portion size to be very filling - probably only go with one roll each and a salad next time. I made them last night and he's already asking me when I'm going to make them again!!

dSquared, Tulsa, OK

This is an awesome recipe! My husband and kids had no clue that this had tofu in it. These were not only sooo yummy, I didn't feel guilty for eating lasagna! The rolls were actually easy to make - no longer than the traditional method - and they turned out so pretty.

Diane, Stansbury Park, UT

This was a great recipe! I am starting to make better steps towards healthy eating and adding more vegetarian meals into my diet, this is a great recipe to start with! I assembled it in a pan instead and added fresh mushrooms to the sauce as well. My boyfriend loved it and cant wait till i make it again. And he swore he'd never had tofu taste good!

jenn, Pittsburgh, PA

Will make these many more times!!! They were a big hit for dinner tonight. Not sure about cooking them on the stove top in the skillet though. I put all 12 rolls in a pyrex dish (11X7) and they fit snugly. Baked them at 350 covered with foil till the last 10 minutes. I probably won't add the olives next time. I'm not sure they were needed and any way of lowering the sodium content is welcomed. The red pepper flakes did add a bit of spice that one may wish to not add if you have young children or guests that don't like spicy food. We enjoyed the heat. I made my own pasta sauce rather than using store bought (Molly Katzen's from the Moosewood Cookbook) and it worked really well. My husband never knew it was tofu till I told him. I'm freezing several portions for another meal.

chris, Keller, TX