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Italian Veggie Rolls

SUBMITTED BY: Chrissy Fessler PHOTO BY: MOLLE888

"These stuffed lasagna noodles really hit the spot. Garnish with chopped parsley or sliced green onions. Serve with a tossed salad, warm garlic bread, and a white zinfandel for a superb meal. You can use fresh, frozen or canned peas for this recipe."
RECIPE RATING:
The reviewer gave this recipe 53 stars. This recipe average a 4.7 star rating.
Read Reviews (40)
PREP TIME  1 Hr
COOK TIME  45 Min
READY IN  1 Hr 45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup chopped mushrooms
  • 1 onion, chopped
  • 1 cup sliced carrots
  • 1 cup green peas
  • 1 cup chopped broccoli
  • 1 clove garlic, minced
  • 1/4 cup dry red wine
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 (16 ounce) package lasagna noodles
  • 1 (26 ounce) jar spaghetti sauce

DIRECTIONS

  1. Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
  2. Heat oil in a medium saute pan. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes, or until wine has just about evaporated. Remove from heat, and cool for ten minutes.
  3. In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well.
  4. Pour half of the sauce into the bottom of a 13x9x2inch baking pan. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle. Place seam side down in dish. When finished placing all the noodles in the pan, pour remaining pasta sauce evenly over noodles. Cover with aluminum foil.
  5. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, 5 more minutes. Garnish and serve immediately.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2003 by Shindy
YUMMY! and aesthetically pleasing. I did a few things different: I shredded rather than sliced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2002 by BORGTHE
This recipe surprised me. I didn't think my hubby would like it, but he LOVED it. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2005 by looders
Excellent!! One note -- if you don't like the texture of peas, skip them. I thought that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2002 by MELRN
this is a fabulous recipe!! I froze half of the rolls to have later, but we ended up taking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Alyssa
I enjoyed eating these rolls, but I thought they were a little tricky to make. (I am not an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2006 by e^__^y
For dietary reasons, I chopped up some zucchini instead of using the carrots. My dad and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by HANNASUMMER
If I could give this recipe 10 stars, I would. A couple hints: boil only 12 lasagna noodles... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by chocolots
Takes a bit of preparation but turns out pretty good. You definitely won't use the entire box... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2007 by LYLIJOKI
I made this dish for friends who don't eat meat on Fridays during Lent. Man, it was great. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2007 by suzanne