Italian Veggie Rolls Recipe -
Italian Veggie Rolls Recipe
  • READY IN hrs

Italian Veggie Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    1 hr
  • COOK

    45 mins

    1 hr 45 mins


  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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2003

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!)

Most Helpful Critical Review
May 11, 2009

These were ok. The broccoli didn't go over. Hard to roll with pieces of broccoli in them. Spinach would be a better choice. Not really enough sauce to cover sufficiently. I would just layer next time.

Oct 23, 2002

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.

Aug 29, 2002

I enjoyed eating these rolls, but I thought they were a little tricky to make. (I am not an experienced chef, so take that with a grain of salt.) I thought the lasagna was a bit difficult to roll, or rather, to fold. Maybe manicotti would have been easier. Also, 16 oz. ended up being way too much for the amount of filling I had. Eight ounces would have been plenty. But, nonetheless, a very tasty dinner.

Nov 12, 2005

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.

Mar 23, 2007

I made this dish for friends who don't eat meat on Fridays during Lent. Man, it was great. The vegetables I used were carrots (came cut into skinny pieces in a bag), frozen peas, a red pepper, and broccoli. I added two extra garlic cloves and some dried basil, oregano, and pepper because of earlier reviews. I also bought large shells instead of the lasagna noodles, which turned out to be easy to stuff. As soon as my friends came in the door, they commented on the wonderful smell. The compliments kept coming all night. One friend (who likes mushrooms) said he might add mushrooms next time to make the taste of the other vegetables milder. I, on the other hand, thought the meal was perfect. My husband commented that the meal was not heavy like some pasta dishes can be. I plan to use it many more times to come.

Feb 29, 2008

Takes a bit of preparation but turns out pretty good. You definitely won't use the entire box of pasta - half is sufficient. The second time I made it, I was too lazy to make rolls so I just baked it lasagna style - layer of sauce, pasta, veggie mixture, cheese, sauce, veggies... etc. Can't really go wrong here.

May 01, 2006

After reading through the reviews, I made quite a few changes to this recipe, mainly to do with the amounts of ingredients used. I used more mushrooms, garlic, egg and spaghetti sauce, and less oil and noodles. While cooking this my bf came out to ask what it was and if it had meat in it (both of us are meat lovers but I thought a change would be nice). When I said no he was like umm, okay then, thinking it wouldn't be great. But after eating this, he came and told me this is the best thing I've made for him!! He loved it and I loved it too, I highly recommend this recipe.


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  • Calories
  • 723 kcal
  • 36%
  • Carbohydrates
  • 97.1 g
  • 31%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 9.8 g
  • 39%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 1016 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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