Lasagna rolls [Recipe]


Lasagna rolls [Recipe]

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Food blogger Judah Kelber is not a vegetarian, and so, not surprisingly, he'd never cooked with tofu before. So when his friend passed along this recipe from EatingWell.com, Judah was a little skeptical. But since his friend, who has similar taste in food, gave it the thumbs up, he decided to give it a go. Boy is he glad he did. The dish is now part of his regular rotation.

Yield: 6 servings



  • 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
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons finely chopped Kalamata olives
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 (24 ounce) jar marinara sauce, preferably lower-sodium, divided
  • ½ 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.


Nutritional Information

  • Calories: 386 kcal
  • Carbohydrates: 42g
  • Dietary Fiber: 6g
  • Fat: 15g
  • Protein: 24g
  • Sugars: 1g


Judah Kelber is a father, husband, Marine and, in his free time, a systems administrator for the State of Oregon. He also really likes cooking. His cooking blog can be found at HeyJude.typepad.com. He's currently in the midst of a pressure cooker addiction, but don't let that scare you away.