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Italian Veggie Rolls

Italian Veggie Rolls

  • Prep

    1 h
  • Cook

    45 m
  • Ready In

    1 h 45 m
Chrissy Fessler

Chrissy Fessler

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 {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 723 kcal
  • 36%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 97.1g
  • 31%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1016 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shindy
41

Shindy

8/28/2003

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!)

BORGTHE
24

BORGTHE

10/23/2002

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.

Alyssa
20

Alyssa

8/29/2002

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.

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