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 ⅓ cup of the mixture in each noodle was perfect.
YIELD
6 servingsPREP
15 minCOOK
65 minREADY
80 minIngredients
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 13×9×2inch 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.
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