Stuffed Lasagne Noodles

I am trying to add vegetarian options to our weeknight dinners. I decided to look up an old tried and true recipe that was a regular with us years ago when the kids were quite little. I hadn’t made this dish in some time. The recipe is called Italian Veggie Rolls and is found on one of my favorite recipe websites: allrecipes.com.

It’s my habit to check out the reviews before I commit to a recipe. Even tried and true ones might have some nuggets in the comments.

As I was reading the first review, something caught my eye… Wait! No!! The “most helpful” review at the top of the pile was from a novice chef named “Shindy” Me! Lil ole me!

Well my cooking skills have come a long way but clearly it is in my DNA to “twist it up.”

Twisting It Up

Click here for the original recipe: Italian Veggie Rolls.

Building on what I said in my review above, here are some ideas that will lead to hearty and delicious stuffed lasagna noodles (I renamed them):

Ingredients Matter

Substitute shredded carrots (2 cups) for sliced
Substitute the green peas and broccoli with 6-8 cups of chopped fresh spinach
Use fresh ingredients whenever possible
Load up on the veggies: Increase all the quantities suggested
Use 3 cups of mozzarella cheese and 1/2 cup grated parmesan cheese
Use 2 eggs instead of one for binding.
Definitely use 4 cloves of garlic finely minced
Do add fresh or dried basil and oregano (Skip the lemon pepper and garlic pepper suggested in my review)
It is worth it to order – if you can – mushroom sauce and tomato basil sauce from Landis Pork Store in Brooklyn. The mushroom sauce does not appear on the site for sale, but I would call the store and see if they would include it in your order. It is amazing – with mushrooms and olives along with other herbs and spices. Use store bought spaghetti sauce only if you must. It is better to try to figure out how to make your own sauce from scratch.