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
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Salar Khan
salar-k68@gmail.comThis lasagna is the best I've ever had. It's so flavorful and delicious.
Prince Coded
coded-p@hotmail.frI made this lasagna for a dinner party and everyone raved about it. It's definitely a recipe I'll be making again.
Huzaifa Awan
h_awan@yahoo.comThis lasagna is so versatile. You can use any vegetables you like, and you can even add meat if you want.
Tushar Sutradhar
sutradhar.t@yahoo.comI'm allergic to mushrooms, so I substituted chopped spinach in my lasagna.
Rewa Pihema
rewa.pihema60@yahoo.comThis lasagna is a great way to get your kids to eat their vegetables.
Amo Quan
qamo@gmail.comI'm going to try making this lasagna with different cheeses next time, maybe a blend of ricotta, mozzarella, and Parmesan.
Saliman Zaheer
sz@hotmail.frI think this lasagna would be even better with a homemade tomato sauce.
Tika Bayalkoti
tika-b55@gmail.comMy lasagna turned out a little too cheesy for my taste, but that's easily fixed by using less cheese next time.
john anyinda
john7@hotmail.comI used a variety of vegetables in my lasagna, including zucchini, eggplant, mushrooms, and bell peppers.
Ifeanyi Urama
urama-i@yahoo.comThis lasagna is hearty and filling, but it's also light and fresh-tasting. It's the perfect comfort food for a cold night.
khadka mansun
k-mansun@gmail.comI'm always looking for new vegetarian lasagna recipes, and this one is definitely a keeper.
Karan Budha
k_b@yahoo.comThis lasagna is so easy to make. I love that I can just throw everything in a pan and bake it.
NR.TB_yt
nr.tb_yt22@yahoo.comI made this lasagna for a potluck and it was a huge hit. Everyone loved it!
Md: Mukaddemul Hasan
m-h@aol.comThis recipe is a great way to use up leftover vegetables.
Anthony Vickers
anthony.vickers@hotmail.comI'm not a vegetarian, but this lasagna is so good, I don't miss the meat.
Fardowso Cabdulaahi
f-cabdulaahi@yahoo.comThis lasagna is a winner! The vegetables are roasted to perfection and the flavors meld together beautifully. The ricotta and mozzarella cheeses add a creamy and gooey texture, and the lasagna noodles are cooked al dente.