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Italian Veggie Rolls

 
Italian Veggie Rolls
111

These were delicious! I don't like mushrooms so nixed those and used a broccoli/cauliflower mixture. Loved it; the added wine and garlic with all the veggies....yum. I believe I used 11 lasagna noodles; putting 1/3 cup of the mixture in each noodle was perfect.

Yield

6

servings

Prep

15

min

Cook

65

min

Ready

80

min

Trans-fat Free, High Fiber
 

Ingredients

12 each lasagna noodles
prefer whole wheat
*
1 cup mushrooms
chopped
*
1 each onions
chopped
1 cup carrots
sliced
1 cup green peas
1 cup broccoli florets
chopped
2 cloves garlic
minced
¼ cup red wine
dry
*
2 cups mozzarella cheese, non-fat
shredded
*
1 large eggs
2 tablespoons olive oil
¼ cup Parmesan cheese
26 ounces spaghetti sauce

Directions

Cook noodles in a large pot of boiling water until al dente.

Rinse, drain, set aside.

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.

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 13x9x2inch baking pan.

Spread ⅓ 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℉ (190℃) 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.

 

* not incl. in nutrient facts

Reviews

+3

almost 6 years

These were delicious! I don't like mushrooms so nixed those and used a broccoli/cauliflower mixture. Loved it; the added wine and garlic with all the veggies....yum. I believe I used 11 lasagna noodles; putting 1/3 cup of the mixture in each noodle was perfect.

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 24747% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 177mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 13g
Vitamin A 99% Vitamin C 51%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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