Italian Veggie Rolls Recipe

Recipesfull introduces to you: Italian Recipes. (Italian Veggie Rolls Recipe). 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.

Brief

Prep 1hr

Cook: 45 mins

Total: 1hr45 mins

Servings: 5

Yield: 4 to 6 servings

Italian Veggie Rolls Recipe

Ingredients

1 cup chopped mushrooms

1 onion

chopped

1 cup sliced carrots

1 cup green peas

1 cup chopped broccoli

1 clove garlic

minced

¼ cup dry red wine

2 cups shredded mozzarella cheese

1 egg

2 tablespoons olive oil

¼ cup grated Parmesan cheese

1 (16 ounce) package lasagna noodles

1 (26 ounce) jar spaghetti sauce

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Cook noodles in a large pot of boiling water until al dente. Rinse drain set aside.

Step 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.

Step 3

In a medium bowl combine sauteed vegetable mixture mozzarella cheese 2 tablespoons Parmesan cheese and egg. Mix well.

Step 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.

Step 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.

Nutritional Information

Italian Veggie Rolls Recipe

Servings Per Recipe:5

Calories: 723.4

% Daily Value *

Protein: 30.2g 61%

Carbohydrates: 97.1g 31%

Dietary Fiber: 9.8g 39%

Sugars: 20.8g

Fat: 23.8g 37%

Saturated Fat: 9.1g 46%

Cholesterol: 79mg 26%

Vitamin A Iu: 5853.6IU 117%

Niacin Equivalents: 17.4mg 134%

Vitamin B6: 0.5mg 34%

Vitamin C: 27.6mg 46%

Folate: 243.3mcg 61%

Calcium: 357mg 36%

Iron: 4.9mg 27%

Magnesium: 103.6mg 37%

Potassium: 952.9mg 27%

Sodium: 1016.4mg 41%

Thiamin: 0.2mg 23%

Calories From Fat: 214.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.