Home Recipes Tuscan Roasted Vegetable Lasagna

Tuscan Roasted Vegetable Lasagna

Total Time: 60 mins.
Prep Time: 20 mins.
Cook Time: 40 mins.
Serves: 12


1 pkg (400 g) Europe’s Best® Roasted Gourmet Tuscan Inspired Blend
1 egg, beaten
1 tub (475 g) ricotta cheese
3/4 cup (175 mL) grated Parmesan cheese, divided
1/4 cup (50 mL) chopped fresh basil
Salt and pepper
1 log (1 kg) prepared polenta
2 tsp (10 mL) Spectrum Naturals® Olive Oil
2 jars or cans (24 oz/680 mL each) pasta sauce*
1 pkg (340 g) Yves Veggie Cuisine® Italian Veggie Ground Round
2 cups (500 mL) shredded mozzarella cheese

Star Product

Original Veggie Ground Round


  1. Thaw vegetables and chop into small pieces. Set aside.
  2. 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.
  3. Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
  4. 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.
  5. In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
  6. Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some leftover).
  7. 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.
  8. Bake in a 375°F (190°C) oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.



For more vegetables, use Primavera or mushroom sauce.

VEGAN: Leave out ricotta layer, use vegan Parmesan and mozzarella shreds.