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."

PREP TIME	1 Hr
COOK TIME	45 Min
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 4 to 6 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (39)

DIRECTIONS

Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
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.
In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well.
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.
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

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Reviewed on Aug. 28, 2003 by Shindy

YUMMY! and aesthetically pleasing. I did a few things different: I shredded rather than sliced my carrots (2 cups shredded carrots).. did not have broccoli so I doubled the sweet peas... used chicken broth rather than red wine and used 2 eggs rather than one. In addition I seasoned the sauted vegetables with lemon pepper, garlic pepper, adobo, oregano and basil (we love our food well seasoned)and used 4 cloves of fresh garlic rather than one. Only 12 rolls could fit in the 9*13 dish. Everyone raved (including the chef!)

8 users found this review helpful

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 much tastier than I thought it would be. I did waste alot of lasagne noodles, however. My veggie filling only stuffed 9 noodles, and they weren't overstuffed or anything. So don't waste noodles by cooking the whole box. You can only fit 12 in the dish anyway.

6 users found this review helpful

Reviewed on Nov. 12, 2005 by looders

Excellent!! One note -- if you don't like the texture of peas, skip them. I thought that they would blend in with the other veggies, but they tend to burst in your mouth when you chew them. Everything else was wonderful.

3 users found this review helpful

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