These vegetable cannelloni really hit the spot. Garnish with parsley or sliced spring onions. Serve with a tossed salad, warm garlic bread and a white wine for a superb meal. You can use fresh, frozen or tinned peas for this recipe.
1 cup sliced mushrooms
1 onion, diced
1 cup sliced carrots
1 cup green peas
1 cup diced broccoli
1 clove garlic, crushed
1/4 cup (60ml) dry red wine
2 cups grated (250ml) mozzarella cheese
2 tablespoons olive oil
1/4 cup (30g) grated Parmesan cheese
500g lasagne sheets (fresh or dried)
1 (700g) jar pasta sauce
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Cook lasagne sheets (if needed) in a large saucepan of boiling water until al dente. Rinse, drain and set aside.
Heat oil in a medium frypan. 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.
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 20 x 30 x 5cm baking tin. Spread 1/3 cup vegetable mixture over each lasagne sheet then carefully roll it up. Place seam side down in tray. When finished placing all the noodles in the pan pour remaining pasta sauce evenly over noodles. Cover with aluminium foil.
Bake at 180 degrees C for 35 to 40 minutes. Uncover and sprinkle remaining Parmesan cheese over noodles. Bake uncovered 5 more minutes. Garnish and serve immediately.
Loved this.... was really easy and quick to make. I used home-made pasta for it and even my husband who doesn't like vegetarian ate it and went back for more... will definitely make again - 15 Jun 2012