Spinach and tofu lasagna rolls

12 whole wheat lasagna noodles
3/4 cup shredded mozzarella, divided
1/2 container Nasoy extra firm tofu, cubed
1/2 container part skim ricotta
8 cloves garlic
whole container baby spinach
3 tbsp extra virgin olive oil, divided
2 tsp salt divided
dash to tsp pepper (to taste)

You can substitute any of the cheeses, Parmigiano-Reggiano, asiago, or any other Italian cheese would work well. I also like a tbsp of marinara on top and whole wheat garlic bread on the side. Enjoy! :)

Boil salted water, when boiling add noodles, cook til al dente about 5 to 7 mins. Meanwhile in a food processor chop garlic, spinach and up to tsp salt. Add tofu, ricotta, and 1/2 cup of mozzarella (reserving 1/4 cup), process til smooth, streaming in 2 tsp olive oil (reserving one tbsp). When the noodles are cool enough to touch spread six on cutting board or other clean cooking surface. Score the spinach cheese mixture so half is going in this first set of six noodles. Put approximately 2 spoonfuls mix near center of each noodle and spread from center to edges using back of spoon, leaving about an inch on the far side. Roll away from you pinwheel style. Place seam side down on 'greased' baking sheet. (I use the misto with real olive oil, love it!) Repeat with the other six noodles. Drizzle the top with the remaining tbsp olive oil and sprinkle with remaining mozzarella, dash salt. Bake at 350 for 30 mins, allow to rest for 15 mins before serving.

Serving Size: makes 12 rolls, 2 rolls a serving

Number of Servings: 6

Recipe submitted by SparkPeople user HLAMBIASE1.