Vegetable Polenta Lasagna |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
2 1/2 cups water |
1 1/2 cups cornmeal |
1 1/2 cups cold water |
1 teaspoon salt |
1 small onion, thinly sliced |
1 tablespoon olive oil |
4 cups fresh mushrooms, halved |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
6 medium red sweet peppers or 6 medium yellow sweet peppers, roasted and cut into thin strips |
1 1/4 cups marinara sauce |
1 cup mozzarella cheese |
fresh basil (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. *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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