A delicious vegetarian-friendly pasta bake. Lasagne sheets are rolled with a vegetable filling, then baked with a tomato sauce topped with mozzarella.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
YUMMY! and aesthetically pleasing. I did a few things different: I shredded rather than sliced my carrots (2 cups shredded carrots).. did not have broccoli so I doubled the sweet peas... used chicken broth rather than red wine and used 2 eggs rather than one. In addition I seasoned the sauted vegetables with lemon pepper, garlic pepper, adobo, oregano and basil (we love our food well seasoned)and used 4 cloves of fresh garlic rather than one. Only 12 rolls could fit in the 9*13 dish. Everyone raved (including the chef!) - 28 Mar 2002 (Review from Allrecipes US | Canada)
This recipe surprised me. I didn't think my hubby would like it, but he LOVED it. It was much tastier than I thought it would be. I did waste alot of lasagne noodles, however. My veggie filling only stuffed 9 noodles, and they weren't overstuffed or anything. So don't waste noodles by cooking the whole box. You can only fit 12 in the dish anyway. - 22 Oct 2002 (Review from Allrecipes US | Canada)
I enjoyed eating these rolls, but I thought they were a little tricky to make. (I am not an experienced chef, so take that with a grain of salt.) I thought the lasagna was a bit difficult to roll, or rather, to fold. Maybe manicotti would have been easier. Also, 16 oz. ended up being way too much for the amount of filling I had. Eight ounces would have been plenty. But, nonetheless, a very tasty dinner. - 28 Feb 2000 (Review from Allrecipes US | Canada)