- 1 (400 g) package Europe's Best® 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® Olive Oil
- 2 (24 ounce) jars pasta sauce
- 1 (340 gram) package Yves Veggie Cuisine® Italian Veggie Ground Round
- 2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Thaw vegetables and chop into small pieces. Set aside.
- 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.
- Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
- 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.
- In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
- 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).
- 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.
- 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.
05/15/2018
recipepes.com
Tuscan Roasted Vegetable Lasagna, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
