Italian Veggie Rolls

Italian Veggie Rolls


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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 glass of White Zinfandel for a superb meal. You can use fresh, frozen or canned peas for this recipe.

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Bradenton, FL


  • 1 C. chopped mushrooms
  • 1 onion, chopped
  • 1 C. sliced carrots
  • 1 C. green peas
  • 1 C. chopped broccoli
  • 1 clove garlic, minced
  • 1/4 C. dry red wine
  • 2 C. shredded mozzarella cheese
  • 1 egg
  • 2 Tbs. olive oil
  • 1/4 C. grated Parmesan cheese
  • 1 16-oz. pkg. lasagna noodles
  • 1 26-oz. jar spaghetti sauce

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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 5 minutes, or until wine has just about evaporated. Remove from heat, and cool for 10 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 13x9x2-inch 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 for 35-40 minutes. Uncover and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, for 5 more minutes. Garnish and serve immediately.

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