Italian Veggie Rolls

Name: Italian Veggie Rolls
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters chopped broccoli; 237 milliliters sliced carrots; 59 milliliters dry red wine; 1 egg; 1 clove garlic, minced; 237 milliliters green peas; 454 grams package lasagna noodles; 237 milliliters chopped mushrooms; 2 Tbsps olive oil; 1 onion, chopped; 59 milliliters grated Parmesan cheese; 473 milliliters shredded mozzarella cheese; 737 grams spaghetti sauce

Italian Veggie Rolls might be just the Mediterranean recipe you are searching for. This recipe makes 6 servings with 543 calories, 25g of protein, and 16g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have mushrooms, parmesan cheese, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

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

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Pasta

Water

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Pot

Heat oil in a medium saute pan.

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Cooking Oil

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Frying Pan

Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender.

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Mushrooms

Broccoli

Carrot

Onion

Peas

Add wine and garlic; cook five minutes, or until wine has just about evaporated.

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Garlic

Wine

Remove from heat, and cool for ten minutes.

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

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Mozzarella

Parmesan

Vegetable

Egg

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Bowl

Mix well.

Pour half of the sauce into the bottom of a 13x9x2inch baking pan.

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Sauce

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Baking Pan

Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle.

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Vegetable

Pasta

Spread

Roll

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.

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Pasta Sauce

Pasta

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Aluminum Foil

Frying Pan

Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles.

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Parmesan

Pasta

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Oven

Bake, uncovered, 5 more minutes.

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Oven

Garnish and serve immediately.

Equipment

Ingredients

Servings:

237milliliters

chopped broccoli 237milliliters

sliced carrots 59milliliters

dry red wine 1

egg 1clove

garlic, minced 237milliliters

green peas 454grams

package lasagna noodles 237milliliters

chopped mushrooms 2Tbsps

olive oil 1

onion, chopped 59milliliters

grated Parmesan cheese 473milliliters

shredded mozzarella cheese 737grams

spaghetti sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.