ITALIAN VEGGIE ROLLS
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.
Provided by Chrissy Fessler
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 5
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 723.4 calories, Carbohydrate 97.1 g, Cholesterol 79 mg, Fat 23.8 g, Fiber 9.8 g, Protein 30.2 g, SaturatedFat 9.1 g, Sodium 1016.4 mg, Sugar 20.8 g
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lna mohmed
[email protected]I followed the recipe exactly, but my rolls didn't turn out as pictured. They were still tasty, though.
steve okafor
[email protected]The rolls were a bit bland. I think I needed to add more seasoning.
Sisipho Mbalentle
[email protected]These rolls were a bit too oily for my taste.
GandaLang
[email protected]I love the combination of flavors in these rolls. The pesto, sun-dried tomatoes, and mozzarella cheese are a perfect match.
Anisha Duplessis
[email protected]These rolls were a great way to get my kids to eat their vegetables.
Quamruzzaman Reza
[email protected]I'm not a vegetarian, but I loved these rolls. They were so flavorful and packed with veggies.
DeviantInc
[email protected]These rolls were a bit more work than I expected, but they were totally worth it. They were so delicious and satisfying.
Adesina Taiwo
[email protected]I love how versatile this recipe is. I was able to use whatever vegetables I had on hand, and the rolls still turned out great.
Andrew Valenzuela
[email protected]These Italian veggie rolls were a hit at my dinner party! The flavors were incredible, and the rolls were so easy to make. I will definitely be making these again.