Lasagna Rolls

Lasagna Rolls

12 Reviews
From: EatingWell Magazine October/November 2005

Crumbled tofu replaces the ricotta in our Italian-style vegetarian meal.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 12 whole-wheat lasagna noodles
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled
  • 3 cups chopped spinach
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped Kalamata olives
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 25-ounce jar marinara sauce, preferably lower-sodium, divided
  • 1/2 cup shredded part-skim mozzarella cheese


  • Active

  • Ready In

  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.
  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 1/4 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 heated through, 1 to 2 minutes. Serve hot.
  • Make Ahead Tip: Freeze the cooked rolls and sauce for up to 1 month.

Nutrition information

  • Serving size: 2 rolls
  • Per serving: 338 calories; 11 g fat(3 g sat); 6 g fiber; 45 g carbohydrates; 19 g protein; 38 mcg folate; 11 mg cholesterol; 6 g sugars; 0 g added sugars; 1540 IU vitamin A; 6 mg vitamin C; 349 mg calcium; 4 mg iron; 444 mg sodium; 232 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 3 fat

Reviews 12

April 20, 2013
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By: EatingWell User
Great recipe... but hard to roll for arthritic hands so... I just made it the usual lasagna pan way... so good and to this day my family doesn't know they have had tofu about 20 times already ;)
February 24, 2013
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By: EatingWell User
Healthy and Delicious! Amazing! My son recently became a vegetarian so I've been looking for healthy meatless dishes. I have made cheese lasagna but was looking for something with the protein but lower in fat. This is so good and my meat eating husband didn't miss the meat at all. I will definitely make this again and have recommended it to others. I will also make it for company. I am so excited to have found this recipe. Thank you! Pros: Easy!
February 11, 2013
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By: EatingWell User
Oh my Goodness! This dish was amazing. I am a 23 yr old mother and housewife who just got news of her husband's borderline high blood pressure and i honestly didn't think it would turn out that good because to my knowledge it lacked seasoning but ohh boy was I wrong! I am glad I have a HEALTHY dish to make for my family. BIG smile :-)
October 21, 2012
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By: EatingWell User
traditional lasagna These were good as rolls but a lot of time & trouble. All the ingredients can be layered in a 13X9 pan & baked like traditional lasagna & it's just as good. Mushrooms can also be swapped for spinach. Pros: good use of tofu
February 20, 2012
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By: fruitbowlk
tasty,moist soft enjoyable. My daughter didn't even notice that anything was different. This is a good way to expand our food with being turned off. This will be added to our meal often. Pros: easy to cook. Cons: na
February 26, 2011
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By: gigglychika425
Delicious These were soooo good and easy to make. I used half of the red pepper that the recipe called for because I thought it would be too spicy for the kids. Came out great. My husband didn't even know it was tofu on the inside which was a plus. These are easy to make and taste wonderful. For the sauce I used Ragu traditional and it complimented the flavors well.
August 26, 2010
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By: EatingWell User
It was delicious! Instead of 6 servings, I did 3. I also couldn't find the marinara sauce, so I used Primavera. I had to add a little bit more sauce over and under the lasagna rolls so it wouldn't burn in the pan.
July 03, 2010
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By: aisamarie
March 29, 2010
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By: ftoor
These were great. While I was making them I did not think they would have much flavor -- I was proved wrong. The olives were great as it helped in giving it a tangy taste. I would definitely do it again. Would make a great lunch meal at work.