Vegetable Polenta Lasagna
INGREDIENTS
- 2.5 c water
- 1.5 c cornmeal
- 1.5 c water
- 1 tsp salt
- 1 onion, thinly sliced
- 1 Tbsp EVOO
- 1 lb mushrooms, halved
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 12-oz jars roasted red sweet peppers, drained, and cut into thin strips
- 1.25 c marinara
- 1 c shredded mozzarella
PREPARATION
Make Polenta
- In a medium saucepan bring the 2.5 c water to a boil.
- Meanwhile, in small mixing bowl, combine cornmeal, 1.5 c water and 1 tsp salt.
- Slowly add cornmeal mixture to boiling water, stirring constantly.
- Cook and stir until mixture returns to boil.
- Reduce heat to low. Cook, uncovered for 10-15 minutes, until very thick, stirring frequently.
- Spread evenly in ungreased 13" x 9" pan. Chill 30 minutes or until firm.
Make Lasagna
- Heat oven to 375.
- In mondo skillet, cook onion in hot oil over medium for 3-4 minutes or until tender.
- Add mushrooms, 1/4 tsp salt, and pepper.
- Cook and stir about 5 minutes or until mushrooms are tender.
- Remove from heat, stir in roasted peppers.
- Spread marinara over chilled polenta. Top with vegetable mixture. Sprinkle with cheese.
- Cover with foil. Bake 30 minutes.
- Uncover, bake 10-15 minutes longer, or until edges are bubbly.
( bhg.com )
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JMag Guthrie - 2016-04-18
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Topic revision: r1 - 2016-04-18 - JMagGuthrie