9.22.2008

no-bake vegetarian lasagna rolls


i'm on the mailing list for Meals Matter, a nutrition and meal planning resource website supported by the Dairy Council of California. in the last mailing, a recipe for Lasagna Rolls was featured. i made a slightly modified version of these rolls for dinner tonight, using half of the tofu called for and adding ricotta to make up the rest of the amount. the Ronzoni whole wheat blend lasagna noodles i used were easy to work with. crushed red pepper flakes add a slight "spice bite" to the dish!


here's my version:

No-Bake Vegetarian Lasagna Rolls
Serves 6

12 whole-wheat lasagna noodles (Ronzoni brand)
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
14 oz extra-firm water-packed tofu, drained, rinsed and crumbled
3 cups chopped spinach
1/2 cup shredded Parmesan cheese
7 oz ricotta cheese
2 tablespoons finely chopped Kalamata olives (6-7 olives)
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 25-ounce jar roasted garlic pasta sauce (Ragu brand)
2/3 cup shredded part-skim mozzarella cheese

1 Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2 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, ricotta, olives, crushed red pepper, salt and 2/3 cup pasta sauce; mix well.

3 Wipe out the pan and spread 1 cup of the remaining pasta sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu-cheese filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. Spoon the remaining pasta 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.

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