Gluten Free Meat and Veggie Polenta Lasagna |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found a recipe for polenta veggie lasagna in my vast store of recipes I've clipped out and decided to do my own thing. The polenta is home-made (in my grandma's day it was called corn meal mush) This is also gluten free! I made my own polenta for this, using Polenta Ingredients:
36 ounces polenta (2 loaves) |
2 cups marinara sauce |
1 lb ground beef |
2 cups eggplants, thinly sliced |
1 cup onion, thinly sliced |
1/2 cup green pepper, chopped |
2 cups cottage cheese |
2 cups mozzarella cheese, shredded |
1 tablespoon italian seasoning |
Directions:
1. Brown ground beef; drain and set aside.
2. Cook onion in drippings until translucent.
3. Add eggplant and cook until tender.
4. Meanwhile, slice polenta loaves lengthwise (you can also cut it into slices as you would a loaf of bread). Lay in a pan and layer with meat, vegetables, cottage cheese, cheese and sauce. Repeat with remaining polenta. Sprinkle with italian seasoning.
5. Place in a oven preheated to 375.
6. Bake 20 minutes. Remove from oven and let set 10 minutes until sauces have set.
7. Cut into pieces and serve hot.
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