Italian Veggie Rolls (slightly adapted from AllRecipes, Servings: 6,
Total Time: 1 hour, 45 minutes)
Ingredients
· 1 cup chopped mushrooms
· ½ onion, diced
· 1 cup shredded carrots
· 1 cup green peas
· 1 cup chopped broccoli
· 2 cloves garlic, minced
· ¼ cup dry red wine
· 2 cups shredded Italian pizza cheese
· 1 egg
· 2 Tbsp olive oil
· ¼ cup grated Parmesan cheese, divided
· 1 (16 oz.) package lasagna noodles – I only used
about ½ to ¾ of the noodles in the package
· 1 (26 oz.) jar spaghetti sauce
Directions
1. Preheat oven to 375 degrees F.
2. Cook noodles in a large pot of boiling water
until al dente. Rinse, drain, set aside.
3. Heat oil in a medium sauté pan. Add mushrooms,
onions, carrots, peas, and broccoli; sauté 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.
4. In a medium bowl combine vegetable mixture,
Italian cheese, 2 Tbsp. Parmesan, and egg. Mix well.
5. Pour ¼ 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.
6. Bake for 35 to 40 minutes.
7. Uncover, and sprinkle remaining Parmesan cheese
over noodles. Bake, uncovered, 5 more minutes.
My husband and I both enjoyed this dish very much. It did
take some time to assemble the rolls and some of the filling fell out when I
was making them, but I think that it was worth it. The mixture was tasty
and I would not make any additional changes to it (though the original calls
for mozzarella and I used Italian pizza cheese – I just think it has more
flavor). This is a great way to mix vegetables into a pasta dish.
