Hands-On Recipe: Cheesy Lasagna Rolls

Cheesy Lasagna Rolls

This recipe is a really fun twist (literally!) on traditional lasagna.  We add silken tofu to this three-cheese pasta dish to boost the protein and calcium.  At HealthBarn, we’ve discovered that the kids really have fun with this recipe as a group activity.  Get ready to dig into this muscle and bone-boosting dish, with its smart combination of protein, iron and calcium.

 Ingredients:

10 whole wheat lasagna noodles (or other lasagna noodles)
2 cups low-sodium marinara sauce
1 cup silken light tofu
2 tablespoons part-skim ricotta cheese
2 tablespoons freshly grated Parmesan cheese
1/8 teaspoon freshly ground black pepper
2 cups baby spinach leaves, coarsely chopped
½ cup loosely packed fresh basil leaves, chopped
3 tablespoons shredded low-moisture, part-skim mozzarella cheese

Directions:

  1. Heat large pot of water to boiling over high heat. Add lasagna noodles and cook until al dente, about 9 minutes.
  2. Drain noodles; rinse with cold running water. Place noodles on clean, flat work surface.
  3. Preheat oven to 400°F.  Into each of 10 muffin-pan cups, spoon 1 teaspoon marinara sauce; set aside.
  4. Place tofu between several layers of paper towels and squeeze out excess liquid. In small bowl, stir together tofu, ricotta, Parmesan, and pepper.
  5. Spoon 2 tablespoons cheese mixture onto each noodle and spread to make a thin layer. Then, spread 2 tablespoons marinara sauce over cheese layer on each noodle. Top with spinach and basil.
  6. Roll each noodle tightly, jelly-roll fashion. Place 1 lasagna roll in each muffin cup; top with remaining marinara sauce and sprinkle with mozzarella.
  7. Bake lasagna rolls 10 minutes or until heated through and cheese melts.

Makes 5 servings (2 lasagna rolls per serving).

Nutrition Facts per serving: 250 calories; 4g fat (1g sat fat, 1g mono, 1g poly, 0g trans fat); 5mg cholesterol; 41g carbohydrate (9g fiber, 6g sugar); 15g protein; 180mg sodium; 35% Daily Value (DV) vitamin A; 10% DV vitamin C; 25% DV calcium; 60% DV iron.

What’s your favorite Italian recipe? 

– Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, co-host, Family Food Expert Internet Radio Show, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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2017-05-08T20:35:15+00:00 February 2nd, 2014|Current Happenings|