Italian Veggie Rolls

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."


1 h 45 m servings 723 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 723 kcal
  • 36%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 97.1g
  • 31%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1016 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


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



  1. 88 Ratings


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 ch...

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 fill...

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 r...

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. E...

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, a...

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 b...

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...

If I could give this recipe 10 stars, I would. A couple hints: boil only 12 lasagna noodles so you won't have extras left over; make sure the broccoli and carrots are well cooked if you're fixi...

For dietary reasons, I chopped up some zucchini instead of using the carrots. My dad and brother absolutely loved it.