Tofu replaces ricotta in this lasagna dish

Tofu is “the artful chameleon of protein ingredients,” according to EatingWell magazine. Recipes from their test kitchen featured in the magazine’s October-November issue show how it can play delectable and healthy roles in family menus by borrowing influences from ethnic cuisines.

Crumbled tofu replaces the ricotta in this Italian-style vegetarian meal that’s one example of how a single package of humble bean curd can be a star on the dinner table.

Note: If you wish to make the dish ahead, you can freeze the cooked rolls and sauce for up to one month.

Lasagna Rolls

12 whole-wheat lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled

3 cups chopped spinach

1/2 cup shredded Parmesan cheese

2 tablespoons finely chopped Kalamata olives

1/4 crushed red pepper

1/4 teaspoon salt

25-ounce jar marinara sauce, preferably lower-sodium

1/2 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, 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.

Yield: 6 servings, 2 rolls each

Nutrition information per serving: 354 calories, 11 grams fat (3 grams saturated, 28 percent fat calories), 21 grams protein, 46 grams carbohydrate, 11 milligrams cholesterol, 8 grams dietary fiber, 374 milligrams sodium.