Polenta Lasagna

[Guest guest]

@@@@@

Polenta Lasagna

 

Polenta:

4 cups water

1 1/4 cups polenta or cornmeal

1/4 tsp. chopped fresh rosemary

Salt and freshly ground black pepper to taste

Vegetable Filling:

1 large eggplant

1 large red bell pepper

2 cups diced mushrooms

1 cup diced onion

2 cloves garlic, minced

2 Tbs. minced fresh basil

2 Tbs. minced fresh oregano

1/2 cup cooked beans

4 oz. grated nonfat mozzarella or mozzarella-style soy cheese

3 cups nonfat marinara sauce

1/4 cup grated Parmesan-style soy cheese.

 

 

 

 

 

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.

Pour polenta into two 8x8-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 8x12-inch lasagna pan. Smooth

and level surface with spoon. Let cool, and refrigerate for 1 hour or until

firm.

 

Preheat oven to 400F.

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 450F.

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.

Unmold polenta, taking care not to break. If using two 8x8-inch pans, cut the

pieces so they fit in 8x12-inch lasagna pan. Reserve single piece of polenta for

top layer.

Reduce heat to 350F.

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.

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.

Bake for 30 minutes, or until thoroughly heated through. Remove from oven, and

let stand 10 minutes before slicing.

 

SERVES 6

Source: Vegetarian Times Issue: February 1, 2003 p.63

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per Serving: Calories: 310, Protein: 16g, Total fat: 1g, Carbs: 60g,

Cholesterol: mg, Sodium: 450mg, Fiber: 10g, Sugars: 17g

 

Wine Suggestions: Many of the ingredients in this polenta, including marinara

sauce and eggplant, will pair well with Zinfandel. Try Cline Contra Costa County

Reserve Zinfandel.

 

Use either homemade or store-bought nonfat marinara sauce. For best flavors,

select robustly flavorful beans such as

cannellini or runner beans.

 

-----