Italian Veggie Rolls

Ingredients

• 1 cup broccoli chopped
• 1 cup carrots sliced
• 0.3 cup cooking wine dry red
• 1  eggs 
• 1 clove garlic minced
• 1 cup peas green
• 16 ounce lasagna noodles 
• 1 cup mushrooms chopped
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.3 cup parmesan cheese grated
• 2 cups mozzarella cheese shredded
• 26 ounce spaghetti sauce 

Equipment

• bowl
• frying pan
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
2. Heat oil in a medium saute pan.
3. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender.
4. Add wine and garlic; cook five minutes, or until wine has just about evaporated.
5. Remove from heat, and cool for ten minutes.
6. In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg.
7. Mix well.
8. Pour half of the sauce into the bottom of a 13x9x2inch baking pan.
9. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle.
10. 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.
11. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles.
12. Bake, uncovered, 5 more minutes.
13. Garnish and serve immediately.