Lasagne Roll-ups
Makes about 16 roll-ups

In this recipe, a creamy spinach filling is rolled up in cooked lasagna noodles.

½ cup red wine, vegetable stock, or water
1 small onion, chopped
3 garlic cloves, pressed or minced
1½ cups sliced mushrooms (about ½ pound)
¼ cup chopped parsley
1 15-ounce can crushed or ground tomatoes
1½ tablespoons apple juice concentrate
½ cup water
½ teaspoon basil
½ teaspoon oregano
¼ teaspoon fennel seeds (optional)
¼ teaspoon black pepper
8-10 wide lasagne noodles

1 garlic clove
1 pound firm reduced-fat tofu
2 10-ounce packages frozen chopped spinach, thawed and squeezed
½ cup finely chopped parsley
1 teaspoon basil
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon black pepper

To make the sauce, heat the wine, stock, or water in a large pot. Add the onion and garlic and cook until the onion is soft, about 5 minutes. Add the mushrooms and parsley. Lower the heat slightly, cover, and cook until the mushrooms are soft, about 5 minutes. Stir in the tomatoes, apple juice concentrate, water, basil, oregano, fennel seeds, and black pepper. Cover and simmer 15 minutes.

Cook the noodles in boiling water until they are just tender. Pour into a colander and rinse in cold water. Set aside.

To prepare the filling, finely chop the garlic in a food processor, then add the tofu and process until completely smooth. Mix in the spinach, parsley, basil, oregano, thyme, nutmeg, salt, and black pepper.

Preheat oven to 350º F. Spread the sauce evenly over the bottom of a 9 X 13-inch baking dish. Cut a noodle in half so that it is about 5 inches long and spread it evenly with about ¼ cup of the filling mixture. Place it in the baking dish (seam side down or standing on end) and repeat with the remaining noodles. Cover and bake in the preheated oven until very hot, about 20 minutes.

Per roll-up: 164 calories; 9 g protein; 27 g carbohydrate; 2 g fat; 99 mg sodium