Tuscan Roasted Vegetable Lasagna Recipe

Name: Tuscan Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (400 g) package Europe's Best(R) Roasted Gourmet Tuscan Inspired Blend; 1 egg, beaten; 1 (475 gram) tub ricotta cheese; 3/4 cup grated Parmesan cheese, divided; 1/4 cup chopped fresh basil; Salt and pepper; 1 (1 kg) log prepared polenta; 2 teaspoons Spectrum Naturals(R) Olive Oil; 2 (24 ounce) jars pasta sauce; 1 (340 gram) package Yves Veggie Cuisine(R) Italian Veggie Ground Round; 2 cups shredded mozzarella cheese

Servings: persons

1 (400 g) package Europe's Best(R) Roasted Gourmet Tuscan Inspired Blend
1 egg, beaten
1 (475 gram) tub ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup chopped fresh basil
Salt and pepper
1 (1 kg) log prepared polenta
2 teaspoons Spectrum Naturals(R) Olive Oil
2 (24 ounce) jars pasta sauce
1 (340 gram) package Yves Veggie Cuisine(R) Italian Veggie Ground Round
2 cups shredded mozzarella cheese

1
Preheat oven to 375 degrees F (190 degrees C).
2
Thaw vegetables and chop into small pieces. Set aside.
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
Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
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
In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
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
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
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.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (400 g) package Europe's Best(R) Roasted Gourmet Tuscan Inspired Blend, 1 egg, beaten, 1 (475 gram) tub ricotta cheese, 3/4 cup grated Parmesan cheese, divided, and more.

Yes, Tuscan Roasted Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Roasted Vegetable Lasagna

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