Portobello Lasagna Rolls

16 lasagna noodles
2 tsp extra virgin olive oil
12 oz portobello or cremini mushrooms, chopped
2 cloves minced garlic
1/2 tsp salt
4 cups tomato pasta sauce (I like to use Hunt's Traditional, because it's lower in sugar and sodium)
1 cup part-skim ricotta cheese
1 cup firm tofu
1 (10oz) package frozen chopped spinach, thawed and drained
Fresh ground black pepper
Pinch ground nutmeg
3 oz finely shreaded part-skim mozzarella cheese

Preheat oven to 375 degrees F. Cook lasagna noodles al dente per package directions. Drain well and spread noodles onto waxed paper so they don't stick or tear. Cube and boil tofu for about 5 minutes to eliminate the beany taste. Set tofu aside on some paper towels to cool.

Heat olive oil in a skillet over medium high heat and saute mushrooms for about 3 minutes, then add garlic. Cook another 2 minutes or until mushrooms are browned and all the moisture has evaporated. Sprinkle 1/4 teaspoon of the salt on the mushrooms and add 1-1/2 cups of the pasta sauce. Reduce heat and simmer for 2-3 minutes. Remove from heat.

Squeeze most of the extra moisture out of the tofu with your hands, and squish into ricotta-like texture. In a medium size bowl, combine the ricotta, crumbed tofu, spinach, remaining 1/4 teaspoon salt, and a pinch each of nutmeg and black pepper.

Spread 1 cup of pasta sauce in the bottom of a 9 x 12 inch baking dish. Spoon about 2 tablespoons of ricotta mixture onto a lasagna noodle, top with about 1-1/2 tablespoons of mushroom mixture, roll noodle securely and place into baking dish. Repeat with remaining pasta. Spread the last of the pasta sauce over the rolls, and sprinkle with mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes. Makes about 8 2-roll servings. Great with a salad of mixed baby greens and a red wine vinaigrette, and some homemade garlic bread!