Lasagna Rolls

12 whole-wheat lasagna noodles1 tablespoon extra-virgin olive oil3 cloves garlic, minced1 package (14 ounces) extra-firm water-packed tofu, drained, rinsed and crumbled3 cups chopped spinach 1/2 cup shredded parmesan cheese or soy alternative2 tablespoons finely chopped kalamata olives 1/4 teaspoon crushed red pepper 1/4 teaspoon salt1 jar (25 ounces) marinara sauce, preferably lower-sodium 1/2 cup shredded part-skim mozzarella cheeseBring 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, 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, 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 1/4 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 heated through, 1 to 2 minutes. Serve hot.Serves six.Nutrition values per serving: 354 calories, 11 g fat (3 g saturated), 46 g carbohydrates, 8 g fiber, 21 g protein, 11 mg cholesterol, 374 mg sodium.EatingWell, Oct.-Nov. 2005