Hearty Tuscan Vegetable Lasagna or a Tuscan twist on your favorite traditional lasagna, try our Hearty Tuscan Vegetable Lasagna made with whole-milk ricotta, grated Parmigiano-Reggiano cheese and vegetable sauce. With wholesome ingredients and simple pairings, you can't go wrong. Savor the Simplicity of the Tuscan Way! Tip: This lasagna can be assembled up to 1 day ahead. 12 Servings 30 minutesPrep Time 15 minutesCook Time print Ingredients Directions Ingredients 1 container (15 ounces) whole milk ricotta cheese 1 egg,, beaten 3/4 cup grated Parmigiano-Reggiano cheese,, divided 1/2 cup chopped fresh parsley,, divided 12 cooked lasagna noodles 1 jar (24 ounces) Bertolli® Rustic Cut™ Marinara with Traditional Vegetables Sauce 1 package (8 ounces) shredded Italian blend cheese Directions Step 1: Preheat oven to 425°F. Step 2: Mix ricotta, egg, ½ cup Parmesan and all but 1 Tbsp. parsley in medium bowl until combined. Step 3: Spray 13"x9" baking dish with cooking spray. Layer 4 noodles, trimming to fit as needed, half the ricotta mixture, one-third of the sauce and one-third of the shredded cheese. Repeat layers. Top with remaining noodles, sauce, Parmesan and shredded cheese. Cover tightly with foil. Step 4: Bake 30 min. or until cheese is melted and edges are bubbly. For a beautifully browned crust, remove foil and set oven to broil during last 2-4 min. of cooking, or until top layer of cheese is golden brown. Sprinkle with reserved parsley before serving. Step 5: Assemble up to 1 day ahead: Cover tightly and refrigerate. When ready to serve, bake 40-45 min. or until heated through. Step 6: Variations: For even more veggies, cook 2 thinly sliced zucchini or summer squash with 1 tsp olive oil in a skillet until tender-crisp and combine with sauce before assembling lasagna. For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Sweet Peppers and Portobello Mushroom Sauce. Tips: For a beautifully browned crust, remove foil and set oven to broil during last 2-4 min. of cooking, or until top layer of cheese is golden brown. This lasagna can be assembled up to 1 day ahead. Cover tightly and refrigerate. When ready to serve, bake 40-45 min. or until heated through. For even more veggies, cook 2 thinly sliced zucchini or summer squash with 1 teaspoon olive oil in a skillet until tender-crisp and combine with sauce before assembling lasagna. You could substitute the Bertolli® Rustic Cut™ Marinara with Traditional Vegetables Sauce for any of our Bertolli® Rustic Cut™ Sauces, made with thicker cuts of premium vegetables. Bertolli® Rustic Cut™ Three Cheese with Asiago, Romano & Parmesan Sauce Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce Bertolli® Rustic Cut™ Spicy Marinara with Traditional Vegetables Sauce Bertolli® Rustic Cut™ Sweet Peppers and Portobello Mushroom Sauce Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
