Best 2 Polenta Vegetable Lasagna Recipes

Welcome to the realm of culinary delights, where we present to you a delectable journey into the world of "Polenta Vegetable Lasagna"! This innovative dish is a delightful fusion of Italian and vegetarian flavors, creating a symphony of textures and tastes that will tantalize your palate. Prepared with layers of creamy polenta, an assortment of vibrant vegetables, and a delicious marinara sauce, this lasagna is a feast for the eyes and a symphony for the taste buds. Join us as we guide you through the steps of creating this culinary masterpiece, ensuring that you master the art of crafting a polenta vegetable lasagna that will leave your family and friends craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

POLENTA VEGETABLE "LASAGNA"

Polenta Vegetable

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield s: 6 servings

Number Of Ingredients 27

Ingredients

EVOO
4 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, finely chopped
1 onion, finely chopped
Kosher salt and freshly ground pepper
2 bay leaves
2 tablespoons finely chopped fresh thyme
1 cup dry white wine
2 tablespoons tomato paste
One 28 to 32-ounce can Italian San Marzano tomatoes, crushed
A few leaves fresh basil, torn
3 tablespoons butter
3 rounded tablespoons flour
2 cups milk
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 box frozen spinach, defrosted
1 1/2 cups fresh ricotta
2 cups whole milk
6 cups chicken stock, vegetable stock or water
2 1/2 cups quick-cooking polenta
1/2 teaspoon fennel pollen or ground fennel, optional
Kosher salt and freshly ground pepper
1 cup grated Parmigiano-Reggiano
4 tablespoons butter, plus some for greasing casserole
2 cups shredded provolone

Steps:

For the red sauce: Place a rack in the center of the oven. Heat some EVOO in a medium Dutch oven or saucepot over medium-high heat. Add the garlic, carrots, celery and onions to the pot. Sprinkle with salt and pepper, add the bay and thyme and cook to soften, 5 to 6 minutes. Next, stir in the wine and tomato paste. Add the tomatoes and crush with a potato masher or wooden spoon. Bring the sauce to a bubble and reduce the heat to a simmer and thicken, 15 minutes.
Preheat the broiler.
For the bechamel and ricotta: Melt the butter in a saucepot over medium heat and whisk in the flour for 1 minute. Then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg. Thicken the sauce and keep warm over low heat.
Drain the spinach well and separate into small pieces. Mix together the fresh ricotta and spinach in a small bowl.
For the polenta: Bring the milk and chicken stock to a low boil. Add the polenta and season with the fennel, if using, salt and pepper. Whisk the polenta to mass, 3 minutes. Finish the polenta by stirring in 1/2 of the Parmigiano-Reggiano and the butter.
Butter a casserole dish. Add half of the red sauce, and top with half of the polenta. Pour the bechamel sauce over the polenta and dot with the ricotta cheese and spinach. Top the bechamel layer with the remainder of the polenta. Top the polenta with more red sauce and the remaining Parmigiano-Reggiano and provolone. Reserve remaining red sauce, if any, to serve on the side. Broil to set and brown, 5 minutes.

VEGETABLE POLENTA LASAGNA

Vegetable Polenta Lasagna image

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

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)

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.

Tips:

Use fresh, high-quality vegetables. This will ensure that your lasagna is packed with flavor and nutrients. Vegetables with a high water content, such as zucchini and eggplant, should be salted and drained before cooking to prevent them from releasing too much liquid into the lasagna.
Don't overcook the vegetables. They should be tender but still have a slight crunch to them. Overcooked vegetables will make your lasagna mushy.
Use a good quality polenta. This is the base of your lasagna, so it's important to use a polenta that is fresh and has a good flavor. You can find polenta in most grocery stores, or you can make your own using cornmeal.
Don't skip the béchamel sauce. This sauce adds a creamy, flavorful richness to the lasagna. If you don't have time to make your own, you can use a store-bought béchamel sauce.
Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to set. Serve the lasagna with a side of salad or roasted vegetables.

Conclusion:

Polenta vegetable lasagna is a delicious and hearty dish that is perfect for a weeknight meal. It is packed with vegetables, making it a healthy and satisfying option. With its creamy béchamel sauce and crispy polenta crust, this lasagna is sure to be a hit with the whole family. Whether you're vegetarian or just looking for a new way to enjoy vegetables, this lasagna is a great option.