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Ingredients

1 (400 g) package Europe's Best® Roasted Gourmet Tuscan Inspired Blend 1 egg, beaten 1 (475 gram) tub ricotta cheese ¾ cup grated Parmesan cheese, divided ¼ 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

Nutrition Info

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 servingSize: - sodium: 1322.2 mg sugar: 15.4 g transFat: : - unsaturatedFat: : -

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.

10 to 12 servings

Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.