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Accidents are completely unplanned and can really shake up someone’s lifestyle in a way that is almost beyond imagination.
Someone who is going through this hardship needs nourishing meals that promote healing and a strong immune system to prevent complications.
This person also needs comfort, which is why I love the idea of gifting these freezer-friendly Veggie Lasagna Rolls.
(I mean, what could be more comforting than lasagna?)
This isn’t your typical lasagna though. A lightened up plant-based version, this dish provides a whole lot more than just comfort.
Thanks to the mushrooms, onion, and garlic in this dish, it’s filled to the brim with naturally occurring polysaccharides called beta-glucans. These beta-glucans have been shown to stimulate the immune system in a number of ways, including the activation of macrophage and natural killer immune cells.
Plus, the other ingredients in this dish provide even more antioxidants, amino acids, and phytonutrients to support a speedy recovery.
For ultimate convenience, I suggest portioning 1-2 lasagna rolls each into separate freezer-friendly containers. Your loved one can simply reheat one portion at a time in the microwave or oven.
(This could be especially helpful for those recovering from an accident that makes heavy lifting or maneuvering around the kitchen more difficult.)
These lasagna rolls are sure to please. They are completely kid friendly too – you may even want to consider preparing a double batch!
After an accident, a return to comfort food can be beneficial to the accident survivor and also to their support team. These delicious veggie rolls are a lighter alternative to a traditional casserole. They also freeze well. This recipe was developed by Ginger Hultin, RD and Stephanie McKercher, RDN.
12 whole wheat lasagna noodles
15 oz. ricotta cheese (use part-skim for a slightly lighter dish)
1 large egg
¼ cup fresh parsley, chopped
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
¼ cup parmesan cheese
1 cup grated mozzarella cheese
2 teaspoons olive oil
2 cloves garlic, minced
½ yellow onion, diced
1 cup diced mushrooms
15 oz. tomato sauce
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
½ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Cook the lasagna noodles according to package directions, generally 8-10 minutes. Drain and lay the lasagna noodles out flat on a large piece of parchment paper to cool. In a medium bowl, combine the ricotta cheese, egg, parsley, black pepper, oregano, parmesan cheese, and mozzarella. Stir until well combined. In a medium saucepan, sauté garlic and onion in 2 teaspoons of olive oil for 2 minutes, then add mushrooms and cook for an additional 3-5 minutes. Add tomato sauce, red pepper flakes, basil, and ½ teaspoon black pepper. Simmer for 6 minutes then remove from heat. Spray a 9×13 baking dish with cooking spray. Coat the bottom of the pan with ½ cup of red sauce. Take about 1/4 cup of the ricotta mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of red sauce and 2 tablespoons of mozzarella cheese. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining red sauce and remaining mozzarella and parmesan cheese. Spray a large sheet of foil with cooking spray and cover the pan. Place the pan in the oven and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
Note – the lasagna roll ups freeze well. Cool completely and place in freezer containers. Freeze for up to one month.
Akramiene D, Kondrotas A, Didziapetriene J, Kevelaitis E. Effects of beta-glucans on the immune system. Medicina (Kaunas). 2007;43(8):597-606.
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