I have some very exciting news… my 16-year-old brother recently agreed to switch from white bread to whole wheat! Okay, maybe this isn’t exciting to you, but I have been on his case for a while about eating healthier. Although it’s just one small change, he’s one step closer to eating healthier and one step further from his usual diet of frozen pizza pops and chicken wings! Next step: getting him to eat more vegetables and less meat.
Here is this week’s Meatless Monday recipe, courtesy of EatingWell.com:
Vegetarian Lasagna Rolls
Serves 2 people (x2 rolls per person)
4 whole-wheat lasagna noodles
1 tsp extra-virgin olive oil
1 clove garlic, minced
1/3 of a 14-ounce package of extra-firm tofu – drained, rinsed and crumbled
1 cup chopped spinach
2 tbsp shredded Parmesan cheese
A pinch of crushed red pepper flakes
1 cup marinara sauce, divided (this is a rough estimate.. I can’t exactly remember how much I used)
1/4 shredded part-skim mozzarella cheese (I used havarti because that’s all I had available at the time)
1. Cook the lasagna noodles according to the instructions on the package. Drain, rinse, return to the pot, and cover with cold water.
2. Heat oil in a large skillet over medium heat. Add the garlic and cook until fragrant (about 20 seconds). Add the crumbled tofu and spinach and cook until the spinach wilts (about 3-4 minutes). Transfer to a bowl and stir in Parmesan cheese, crushed red pepper, and about 1/4 cup of the marinara sauce.
3. Wipe out the frying pan and spread 1/2 cup of the remaining marinara sauce on the bottom. To make a lasagna roll, place a noodle on a clean work surface. Spread a few spoonfuls of the tofu filling along it; roll it up carefully and place seam-side down in the pan. Repeat with the rest of the noodles and filling. Spoon the rest of the marinara sauce over the rolls.
4. Let the rolls simmer on medium heat for about 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese melts (about 1-2 minutes). Garnish with a bit of parsley, and you’re good to go!