12 whole-wheat lasagna noodles
1 Tbsp extra-virgin olive oil
3 cloves garlic, minced
12 oz. extra-firm tofu, drained, rinsed and crumbled
3 cups chopped spinach
½ cup shredded Parmesan cheese
2 Tbsp finely chopped kalamata olives
¼ tsp crushed red pepper
¼ tsp salt
1 2/3 cup Newman’s Own® Sockarooni Pasta Sauce, divided
½ cup shredded part-skim mozzarella 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 often, until fragrant, about 20 seconds. Add tofu and spinach and cook until the spinach wilts and the mixture is heated through, about 3 to 4 minutes. Transfer to a bowl and stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup Sockarooni sauce.
Wipe out the pan and spread 1 cup of the remaining pasta 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 sauce over the rolls.
Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium and 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.