A more elegant presentation than ordinary Lasagna but just as tasty and popular (Found this recipe on Yahoo recipes)..You don't have to follow the recipe very closely, you can adjust the ingredients or add any spices/herbs as per your taste..just let you imagination fly..
They are really great for light fix up dinner/lunch when you don't have too much time to cook..and they are great for parties and groups too as they have perfectly portioned pieces of Lasagna so individual servings are built in..
Ingredients:-
- 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 (14 ounce) jar marinara sauce, preferably lower-sodium, divided
- 1/2 cup shredded part-skim mozzarella cheese
Procedure:-
- 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 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.
- 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.
Yield: 6 servings
Notes:
Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.
Make Ahead Tip
To make ahead: Freeze the cooked rolls and sauce for up to 1 month.
You can use any veggies you like and also use bechamel sauce ( recipe here)
Enjoy:)
25 comments:
This new to me,looks great :)
Fabulous Dish Preety!
yummy! Quite new to me preety!! Expecting some entries from you for FIL-brinjal event at my blog dear!!
Love the lasagna preety, many flavours goin on....yum !
looks yummy
Wow!!!
Lovely and good one... amazing clicks.. superbbb :)
Wow...they look so delicious Preety...I can never tried making lasagnas before...love your vegetarian version...gotta try it soon :)
They looks so cheesy and yummy Preety :)
looks delicious Preeety & lovely photo
thats a good one preety!
Oh wow....looks drool worthy.....
although have eaten this many times, never tried making it at home..good one preety!
i like the pics...simply yummy. this is simply and really fantastic recipe. i use lasagna sheets as substitutes for canneloni tubes. Yeah with spinach and paneer (not ricotta) stuffing too..
how pretty!
That looks just perfect dear....
wow... i love lasagna..the rolls look sooo good...
looks delish preethy :) Never attempted this, will try sometime.
That's looking grt!!
I am drooling!!
I have never made lasagna, will definitely try this recipe!!
Delicious Lasagna:)
thanks everyone
Awesome one Preety! I love lasagna :)
I love lasagna. I usually make it with chicken. But I like this veggie roll. Good one.
It is a guilt free ingredient list. Would love to try this one.
Lovely lasagna...
http://vegetarianmedley.blogspot.com/
Rolls look delicious and tempting.
http://indianfoodnest.blogspot.com/
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