Tuscan Roasted Vegetable Lasagna

Tuscan Roasted Vegetable Lasagna

by Antonia Santos 1 year ago
0 (0)
40 minutes
411.9 kcal
44.7 g carbs
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Description

Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.

Ingredients
  • 1 (400 g) package Europe's Best® Roasted Gourmet Tuscan Inspired Blend
  • 1 egg, beaten
  • 1 (475 gram) tub ricotta cheese
  • ¾ cup grated Parmesan cheese, divided
  • ¼ cup chopped fresh basil
  • Salt and pepper
  • 1 (1 kg) log prepared polenta
  • 2 teaspoons Spectrum Naturals® Olive Oil
  • 2 (24 ounce) jars pasta sauce
  • 1 (340 gram) package Yves Veggie Cuisine® Italian Veggie Ground Round
  • 2 cups shredded mozzarella cheese
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 2. Thaw vegetables and chop into small pieces. Set aside.
  3. 3. In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
  4. 4. Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
  5. 5. Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
  6. 6. In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
  7. 7. Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
  8. 8. Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
  9. 9. Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts
serving: 10 to 12 servings
calories: 411.9 kcal
carbohydrates: 44.7 g
protein: 24.9 g
saturated fat: 6.9 g
cholesterol: 55.8 mg
sodium: 1322.2 mg
fiber: 6.2 g
sugar: 15.4 g