Polenta Lasagna
You can never have too many Mediterranean recipes, so give Polenta Lasagnan a try. For $2.03 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 344 calories, 13g of protein, and 6g of fat each. 159 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. It works well as a side dish. Head to the store and pick up eggplant, mushrooms, soy cheese, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 93%, this dish is tremendous. Similar recipes include Polenta Lasagna, Polenta Lasagna, and Vegetable Polenta Lasagna.
Servings: 6
Ingredients:
1 large eggplant
2 Tbs. minced fresh basil
¼ tsp. chopped fresh rosemary
2 cloves garlic, minced
3 cups nonfat marinara sauce
½ cup cooked beans
2 cups diced mushrooms
1 cup diced onion
2 Tbs. minced fresh oregano
1 ¼ cups polenta or cornmeal
1 large red bell pepper
Salt and freshly ground black pepper to taste
¼ cup grated Parmesan-style soy cheese.
4 oz. grated nonfat mozzarella or mozzarella-style soy cheese
4 cups water
Equipment:
sauce pan
whisk
baking pan
oven
grill
knife
baking sheet
frying pan
bowl
baking paper
aluminum foil
Cooking instruction summary:
1. To make polenta, in large saucepan, bring water to a boil over medium-high heat. Gradually whisk in polenta. Stir with whisk, and cook until polenta is thick, about 10 minutes. Season with rosemary and salt and pepper to taste.2. Pour polenta into two 8×8-inch baking pans until 3/4-inch thick. (You will need two layers of polenta.) Alternatively, pour polenta into 1 large pan and, when cool, cut polenta into two layers to fit size of 8×12-inch lasagna pan. Smooth and level surface with spoon. Let cool, and refrigerate for 1 hour or until firm.3. Preheat oven to 400°F.4. To roast eggplant, using a knife tip or fork, punch several holes in eggplant, and roast for 45 minutes, or until flesh is soft and skin is charred. Alternatively, grill or broil eggplant. Cut in half and, with spoon, scrape soft flesh from skin and chop coarsely. Increase temperature to 450°F.5. To roast pepper, place on baking sheet, and cook, turning, until skin chars and flesh softens. Remove from heat, peel, seed and cut into strips. Set aside.6. Unmold polenta, taking care not to break. If using two 8×8-inch pans, cut the pieces so they fit in 8×12-inch lasagna pan. Reserve single piece of polenta for top layer.7. Reduce heat to 350°F.8. To make vegetable filling, in saucepan, combine mushrooms, onions, garlic and 1/4 cup water, and cook over medium heat, covered, until onions are soft. Uncover, and cook until liquid evaporates.9. Transfer to large bowl, and stir in eggplant, pepper, basil, oregano, beans and soy mozzarella-style cheese. Spread 1 cup marinara sauce in bottom of lasagna pan. Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta. Add remaining marinara sauce. Top with Parmesan-style cheese. Cover baking dish, or make double layer of parchment paper under aluminum foil to cover dish.10. Bake for 30 minutes, or until thoroughly heated through. Remove from oven, and let stand 10 minutes before slicing.Wine SuggestionsMany of the ingredients in this polenta, including marinara sauce and eggplant, will pair well with Zinfandel. Try Cline Contra Costa County Reserve Zinfandel.
Step by step:
1. To make polenta, in large saucepan, bring water to a boil over medium-high heat. Gradually whisk in polenta. Stir with whisk, and cook until polenta is thick, about 10 minutes. Season with rosemary and salt and pepper to taste.
2. Pour polenta into two 8×8-inch baking pans until 3/4-inch thick. (You will need two layers of polenta.) Alternatively, pour polenta into 1 large pan and, when cool, cut polenta into two layers to fit size of 8×12-inch lasagna pan. Smooth and level surface with spoon.
3. Let cool, and refrigerate for 1 hour or until firm.
4. Preheat oven to 400°F.
5. To roast eggplant, using a knife tip or fork, punch several holes in eggplant, and roast for 45 minutes, or until flesh is soft and skin is charred. Alternatively, grill or broil eggplant.
6. Cut in half and, with spoon, scrape soft flesh from skin and chop coarsely. Increase temperature to 450°F.
7. To roast pepper, place on baking sheet, and cook, turning, until skin chars and flesh softens.
8. Remove from heat, peel, seed and cut into strips. Set aside.
9. Unmold polenta, taking care not to break. If using two 8×8-inch pans, cut the pieces so they fit in 8×12-inch lasagna pan. Reserve single piece of polenta for top layer.
10. Reduce heat to 350°F.
11. To make vegetable filling, in saucepan, combine mushrooms, onions, garlic and 1/4 cup water, and cook over medium heat, covered, until onions are soft. Uncover, and cook until liquid evaporates.
12. Transfer to large bowl, and stir in eggplant, pepper, basil, oregano, beans and soy mozzarella-style cheese.
13. Spread 1 cup marinara sauce in bottom of lasagna pan. Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta.
14. Add remaining marinara sauce. Top with Parmesan-style cheese. Cover baking dish, or make double layer of parchment paper under aluminum foil to cover dish.1
15. Bake for 30 minutes, or until thoroughly heated through.
16. Remove from oven, and let stand 10 minutes before slicing.Wine Suggestions
17. Many of the ingredients in this polenta, including marinara sauce and eggplant, will pair well with Zinfandel. Try Cline Contra Costa County Reserve Zinfandel.
Nutrition Information:
covered percent of daily need
