Friday, July 01, 2005

Lasagna Rolls

Lasagna Rolls(Adapted from EW)

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, divided
1/2 cup shredded mozzarella cheese

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.

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.

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 about 1/4 cup of the tofu filling along it. Roll up tightly 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.

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.

Serves 6


  1. Joe-
    This recipe really excites me!
    I have wanted to try tofu in recipes for sometime now, but have been afraid- thanks for giving me something to start with- it looks delicious.

  2. I too want to try tofu in recipes, although I am a big fan of ricotta in my lasagna, will I miss it? Does tofu have the same consistency so as I can fool whoever eats it? Thanks for the great recipes and inspiration!

  3. Caroline - I hope you give it a try!

    Anonymous - I think this would be a great replacement for ricotta. It is thick enough and has a little more texture but I would try it!