TUSCAN ROASTED VEGETABLE LASAGNA
Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 44.7 g, Cholesterol 55.8 mg, Fat 14.9 g, Fiber 6.2 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1322.2 mg, Sugar 15.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love