Lasagna Rolls
"Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal. Make Ahead Tip: Freeze the cooked rolls and sauce for up to 1 month...."
INGREDIENTS
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12 whole-wheat lasagna noodles
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1 tablespoon extra-virgin olive oil
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3 cloves garlic, minced
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One 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
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3 cups chopped spinach
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1/2 cup shredded parmesan cheese
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2 tablespoons finely chopped kalamata olives
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1/4 teaspoon crushed red pepper
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1/4 teaspoon salt
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One 25-ounce jar marinara sauce, preferably lower-sodium, divided
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1/2 cup shredded part-skim mozzarella cheese
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