Italian Veggie Rolls

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      Italian Veggie Rolls
      1 cup chopped mushrooms
      1 onion, chopped
      1cup. sliced carrots
      1 cup green peas
      1 cup chopped broccoli
      1 clove garlic, minced
      1/4 C. dry red wine
      2 cup shredded mozzarella cheese
      1 egg
      2 tbs olive oil
      1/4 cup grated Parmesan cheese
      16-oz. pkg. lasagna noodles
      26-oz. jar spaghetti sauce
      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. Sauté 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 sautéed 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.
      impatient smilie

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