Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

What We're Doing to Keep You Safe »     COVID-19 Resources »     Updated Visitor Policy »

Lasagna Rolls

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Total Prep and Cook Time:  Approximately 45 minutes

Serves:  6 (2 rolls each)

Per Serving:  354 calories, 11g fat (3g saturated), 46g carbs, 21g protein, 8g fiber, 11mg chol, 374mg sodium.

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet). Lactose free cheeses can be substituted for those on a No Dairy restriction

To make ahead, freeze the cooked rolls and sauce for up to 1 month.

Ingredients: 

12 whole-wheat lasagna noodles

1 Tbsp extra-virgin olive oil

3 cloves garlic, minced

3 cups chopped spinach

1 25-oz jar marinara sauce, preferably lower-sodium, divided

1 14-oz pkg extra-firm water-packed tofu, drained, rinsed and crumbled

¼ tsp crushed red pepper

¼ tsp salt

½ cup shredded parmesan cheese*

2 Tbsp finely chopped Kalamata olives

½ cup shredded part-skim mozzarella cheese*

* Lactose-free cheeses can be substituted for those on a No Dairy restriction.

Cooking Directions:

  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 till fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heating through, 3-4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and ⅔ cup marinara sauce.
  3. 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 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 marinara sauce over the rolls.
  4. 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 heating through, 1-2 minutes. Serve hot.

Recipe from: EatingWell.com