Reviewed: Jul. 4, 2009

These tasted good, but I could not roll them to save my life!

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Reviewed: Jun. 16, 2009

When I first read the combination of ingredients I thought "no way". But there were so many highly positive reviews I simply had to try the recipe. I shredded the carrots and used manicotti instead of lasagne noodles--much quicker. Stuffed 8 manicotti and used the remaining filling in an omelet the following morning. Did falter and use a spaghetti sauce with Italian sausage in it. Somehow these ingredients create an absolutely AWESOME dish. Will make again and again!

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katycooks1

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Magalia, California, USA

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Reviewed: Jun. 15, 2009

This was very tasty. I did leave out most of the mozzarella cheese in an effort to be lower in fat, which made rolling these impossible (the filling just wouldn't stay together inside the noodle. So, I compromised and made a layered-style lasagna instead. Still delicious, even to my meat-lover husband!

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tynesjl

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 10, 2009

This recipe is great! I did everything as stated but turned it into lasagna! Yummy!

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emiguin

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Reviewed: May 16, 2009

Excellent recipe...received rave reviews from everyone and will definately make again but will double the batch...was only able to get 12 rolls with one bath. Also will try various combinations...will also try the shells

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Judy

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Reviewed: May 12, 2009

WOW! Sooo exceeded my expectations. Followed other reviewers' suggestions and used 1/2 box stuffed shells and it was very easy. As a personal preference, did zucchini instead of mushrooms, red pepper instead of green peas and spinach instead of broccolli with 2 eggs. Can't wait to make again - thanks for a great recipe!

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Bethany

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Reviewed: May 9, 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.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: May 9, 2009

Very tasty ingredient wise, and lends itself to all kinds of modifications to suit individual tastes...but I ask WHY mess around with rolling up lasagna noodles?? Rather stuff rigatoni, manicotti or large shells.

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 29, 2008

Made this recipe last night...it was great! Shredded the carrotts, added some chopped red pepper, one extra egg and some extra cheese. Served with marinara sauce. This is a definite keeper!

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jrsygrl47

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Rockville, Maryland, USA

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Reviewed: Aug. 3, 2008

Great! I did not add the mushrooms or peas AND I added meaty sauce. It was GREAT! EVEN my kids ate it until the very end when I said what was in it. GREAT!

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CarrieFlee

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Reviewed: May 12, 2008

Husband and kids LOVED it! This is definately a keeper-I added 1/2 lb of pork sausage because I had some leftover in the fridge. GREAT RECIPE!!

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MrsKilmer

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 24, 2008

This was fabulous!! My skeptic meat-loving roommates were pleasantly suprised. (One even begged me to share the recipe with his veggie girlfriend) I dont care much for peas, so i went heavy on the mushrooms and other vegetables. After reading what the other reviews say about running out of the filling and winding up with extra pasta - i concur. Make extra filling because you will not be able to use all of the noodles. This was a big hit and i will definately make it again.

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Cristin

Cooking Level: Expert

Home Town: Melbourne Beach, Florida, USA

Living In: Sonoma, California, USA

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Reviewed: 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.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Aug. 20, 2007

My family just loved this, I will make again very soon. I made a few small changes to it. instead of chopped mushrooms I used crutons and omitted the onion in favor of green pepper. I added potato chunks instead of Broccoli and subsituted tomatoes and red peppers instead of peas and carrots. I also added 2 Lbs of ground beef and 1 Lb of ground pork. I baked at 425 for 40 minutes and then added 1 cup of cottage cheese and let bake for another 10 minutes. we loved it!

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AMJKMJ5

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Reviewed: 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.

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LYLIJOKI

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 14, 2007

Great vegetarian recipe. I increased the veggies all by about 1/2 cup and chopped them fine (shredded the carrots) to aid in rolling. I used an entire 16oz block of mozzarella saving about 1/2cup for the top. I think I probably used more than 1/3 cup per noodle but they rolled easily. I will add more spices next time. As other reviewer recommened I may try stuffing large shells next time.

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suzanne

Cooking Level: Intermediate

Home Town: Cahokia, Illinois, USA

Living In: Matthews, North Carolina, USA

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Reviewed: Jan. 2, 2007

Great recipe but it is VERY labor intensive. And rolling those puppies is way harder than the recipe implies!

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CHARANDTRAV

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Reviewed: Jan. 1, 2007

This recipe is great and fun to make

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Betsy

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Reviewed: Dec. 30, 2006

Yum-O! I served this for dinner for my vegetarian sister and several other guest that were not vegetarians. Everyone loved it and my sister asked for the recipe. I added basil, oregano, pepper, and 2 extra cloves of garlic to the sautéed vegetables and also used two eggs. I'll definitely make this recipe again!

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