Ingredients for Vegetable Polenta Lasagna
- 2 1/2 cups water
- 1 cup polenta
- Cold Water
- 1 teaspoon salt
- 1 medium onion, chopped
- Olive Oil
- Fresh Mushrooms
- Fresh Ground Black Pepper
- Red Sweet Peppers
- 1 1/2 cups marinara sauce
- Mozzarella Cheese
- Fresh Basil
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How to Make Vegetable Polenta Lasagna
- **Roast the Peppers:** Preheat oven to 450°F (232°C). Quarter 2 large bell peppers lengthwise, remove stems, seeds, and membranes. Place cut-side down on a foil-lined baking sheet. Roast for 15-20 minutes, or until skins are blistered. Seal foil around peppers, let stand for 20 minutes, then peel.
- **Prepare the Polenta:** In a medium saucepan, bring 2 1/2 cups water to a boil. In a medium bowl, whisk together 1 1/2 cups water, 1 cup polenta, and 1 teaspoon salt. Slowly whisk the cornmeal mixture into the boiling water, stirring constantly. Reduce heat to low, and cook for 10 minutes, or until very thick. Pour into a greased 3-quart rectangular baking dish. Let cool slightly, cover, and chill for at least 1 hour.
- **Sauté the Vegetables:** While the polenta chills, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 1 medium onion, chopped, and cook for 3-4 minutes until softened. Add 8 ounces cremini mushrooms, 1/4 teaspoon salt, and black pepper to taste. Cook and stir for 5 minutes, until mushrooms are tender. Remove from heat and stir in the roasted bell peppers, chopped.
- **Assemble and Bake:** Spread 1 1/2 cups marinara sauce over the chilled polenta. Top with the vegetable mixture. Sprinkle with 1/2 cup shredded mozzarella cheese.
- **Bake:** Bake, covered, in a preheated 350°F (177°C) oven for 30 minutes. Uncover and bake for another 10-15 minutes, or until the edges are bubbly and the cheese is melted and lightly browned.
- **Serve:** Garnish with fresh basil leaves (optional) and serve immediately. Pairs perfectly with a side salad!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
33g
Fat
11g
Carbs
9g
