Lasagna Rolls

Total prep & cooking time: ~45 minutes

12 whole-wheat lasagna noodles	2 Tbsp finely chopped Kalamata olives
1 Tbsp extra-virgin olive oil	¼ tsp crushed red pepper
3 cloves garlic, minced	¼ tsp salt
1 14-oz pkg extra-firm water-packed tofu,drained, rinsed and crumbled	1 25-oz jar marinara sauce, preferably lower-sodium, divided
3 cups chopped spinach	½ cup shredded part-skim mozzarella cheese
½ cup shredded parmesan cheese

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 till fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heating through, 3-4 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 ¼ 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 heating through, 1-2 minutes. Serve hot.

Serves 6, 2 rolls each;
Per serving: 354 calories, 11g fat (3g saturated), 46g carbs, 21g protein, 8g fiber, 11mg chol, 374mg sodium

To make ahead: Freeze the cooked rolls and sauce for up to 1 month

From: EatingWell.com

**This recipe is OK for those on the LMD (Low Microbial Diet),
Lactose free cheeses can be substituted for those on a No Dairy restriction