Ingredients
| 1 lb. | soft tofu | | 2 | egg whites | | 1/4 cup | 3 plus tbsp. grated fat-free Parmesan cheese | | 1 cup | fancy shredded fat-free mozzarella cheese | | 1 tbsp. | sweet basil | | 2 tsp. | dried oregano | | 1 tsp. | garlic salt | | 1/4 tsp. | red pepper | | 1/4 tsp. | black pepper | | 10 | cooked whole wheat lasagna noodles | | 1 can (26-3/4) | light spaghetti sauce |
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Instructions
Preheat the oven to 350ºF.
In a medium bowl, blend the tofu, egg whites, ¼ cup Parmesan, mozzarella, basil, oregano, garlic salt, red pepper, and black pepper until the mixture resembles a paste. Lay a lasagna noodle on a piece of foil and spread 3 tablespoons of the tofu mixture up to the edge. Repeat with the other noodles, then roll up and cut each roll in half.
Fill a large rectangular baking dish with the spaghetti sauce. Add the rolls and sprinkle with the remaining Parmesan. Cover and bake for 45 minutes.
Author's Comments
Reprinted from: Shape Your Self: My 6-Step Diet and Fitness Plan to Achieve the Best Shape of Your Life by Martina Navratilova (March 2006; $27.95US/$37.95CAN; 1-59486-282-6) © 2006 Martina Navratilova. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.