VEGETABLE POLENTA LASAGNA
I wouldn't call this lasagna, but I kept the recipes original name. It is low in fat and calories. From New Dieter's Cookbook. Polenta must cool for 1 hour. I like my veggies more crisp, so I barely cook them before adding them on top of the polenta. Great with a salad.
Provided by FrVanilla
Categories Peppers
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine the cornmeal, 1 1/2 cups water and the 1 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low. Cook about 10 minutes or until very thick. Pour into a 3-quart rectangular baking dish. Cool slightly. Cover and chill about 1 hour.
- in large nonstick skillet cook onion in hot oil over medium heat 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 sweet peppers.
- Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Bake, covered, in a 350 oven for 30 minutes. Uncover, bake for 10-15 minutes more or until edges are bubbly. Garnish with basil, if desired.
- *To roast peppers, quarter lengthwise; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Roast at 450 for 15-20 minutes or until skins are blistered and bubbly. Seal foil around peppers to form a packet. Let stand for 20 minutes. Peel peppers.
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Race Bannon
[email protected]This lasagna is amazing! It's the best lasagna I've ever had.
WOO JUNG
[email protected]I've never made lasagna before, but this recipe made it easy. I'm definitely going to make it again.
imran Ryain
[email protected]This lasagna is perfect for a weeknight meal. It's easy to make and it's always a crowd-pleaser.
Aariz Irfaan
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover vegetables.
Rose Mhina
[email protected]This recipe is a keeper. I've made it several times and it's always a hit.
Sophie Chester
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it.
styliish cool
[email protected]This lasagna was a labor of love, but it was worth it. The flavors were incredible and my guests raved about it.
Masoom Burki
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy Parmesan crust on top.
Halie Couch
[email protected]I'm not a huge fan of polenta, but this lasagna changed my mind. The polenta was creamy and cheesy, and it paired perfectly with the roasted vegetables.
Chris Honey
[email protected]This vegetable polenta lasagna was a hit with my family! The polenta layers were perfectly cooked and the vegetable filling was flavorful and hearty. Even my picky eater loved it.