Vegetable Polenta Lasagna
Polenta, a cornmeal mush commonly eaten in Northern Italy, is a hearty alternative to
noodles in this veggie-loaded lasagna.
Ingredients
4 cups cold water
1-1/2 cups cornmeal
1-1/4 teaspoons salt
1 small onion, thinly sliced
1 tablespoon olive oil
4 cups fresh mushrooms, halved
1/4 teaspoon freshly ground black pepper
3 medium green sweet peppers, roasted and chopped*
3 medium red sweet peppers, roasted and chopped*
1-1/4 cups marinara sauce
1 cup shredded mozzarella cheese (4 ounces)
Directions
1. For polenta, in a medium saucepan bring 2 1/2 cups of the water to boiling. In a medium bowl combine the remaining 1 1/2 cups water, the cornmeal, and the 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)
2. In a large nonstick skillet cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and the black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted sweet peppers.
3. Spread the marinara sauce over chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, in a 350 degree oven for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. Makes: 8 servings
Source: Better Homes & Gardens
noodles in this veggie-loaded lasagna.
Ingredients
4 cups cold water
1-1/2 cups cornmeal
1-1/4 teaspoons salt
1 small onion, thinly sliced
1 tablespoon olive oil
4 cups fresh mushrooms, halved
1/4 teaspoon freshly ground black pepper
3 medium green sweet peppers, roasted and chopped*
3 medium red sweet peppers, roasted and chopped*
1-1/4 cups marinara sauce
1 cup shredded mozzarella cheese (4 ounces)
Directions
1. For polenta, in a medium saucepan bring 2 1/2 cups of the water to boiling. In a medium bowl combine the remaining 1 1/2 cups water, the cornmeal, and the 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)
2. In a large nonstick skillet cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and the black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted sweet peppers.
3. Spread the marinara sauce over chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, in a 350 degree oven for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. Makes: 8 servings
Source: Better Homes & Gardens
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