12 whole-wheat lasagna noodle
1 Tbsp extra virgin olive oil
3 clove garlic, minced
14 oz extra-firm water-packed tofu, drained, rinsed and crumbled
3 cup chopped spinach
½ cup shredded Parmesan cheese
2 Tbsp finely chopped Kalamata olives
¼ tsp crushed red pepper
¼ tsp salt
25 oz marinara sauce, preferably lower-sodium, divided
½ cup shredded part-skim mozzarella cheese
1. 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.
2. 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.