Lasagna Rolls (Rotolo) with Swiss Chard and Tofu

  • Preparation 40 MIN
    Cooking 40 MIN
  • Servings 4
This lasagna 2.0 has nothing to hide with large and in-charge ingredients that give the traditional pasta dish a total makeover. It takes tofu—one of the more common plant-based proteins—to a new level, mixing it with hearty Swiss chard and flavourful feta, then rolling it up rotolo-style. And because each roll is so neatly packaged, it’s easy to dish out portion control by serving everyone their own cover-worthy pasta pair.



  1. In a large pot of boiling salted water, cook the noodles until al dente. Drain, oil lightly and reserve.
  2. Meanwhile, in a large pot over medium heat, soften the Swiss chard stems in the oil for 3 minutes. Add half of the garlic and the Swiss chard leaves and cook for 2 minutes. Transfer to a large bowl and let cool.
  3. In a small pot over medium heat, heat the strained tomatoes, broth, oregano and the remaining garlic. Season with salt and pepper. Pour into a 13 x 9-inch (33 x 23 cm) glass or ceramic baking dish.
  4. With the rack in the middle position, preheat the oven to 350°F (180°C).
  5. Add the tofu, feta and egg to the cooled Swiss chard mixture. Season with salt and pepper.
  6. On a work surface, spread about 1/4 cup (60 ml) of the Swiss chard mixture on each noodle. Roll up the noodles. Carefully cut each in half to obtain two rolls per noodle. Place the rolls in the sauce, cut side up. Cover with aluminum foil.
  7. Bake for 35 minutes. Let rest for 10 minutes before serving.


Rotolo means “roll” in Italian and can refer to any dish, sweet or savoury. This can include zucchini slices, crepes or, in this case, lasagna noodles spread with tofu, feta and Swiss chard, and rolled up.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.