Lasagna Rolls (Vegeterian Version)

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:-

1. 12 whole-wheat lasagna noodles
2. 1 tablespoon extra-virgin olive oil
3. 3 cloves garlic, minced
4. 1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed and crumbled
5. 3 cups chopped spinach
6. 1/2 cup shredded Parmesan cheese
7. 2 tablespoons finely chopped Kalamata olives
8. 1/4 teaspoon crushed red pepper
9. 1/4 teaspoon salt
10. 1 (14 ounce) jar marinara sauce, preferably lower-sodium, divided
11. 1/2 cup shredded part-skim mozzarella cheese

Procedure:-

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.

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:)