tuscan roasted vegetable lasagna

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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 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.