POLENTA VEGETABLE "LASAGNA"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield s: 6 servings
Number Of Ingredients 27
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.
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Waqas Hussain
[email protected]This recipe looks like a great way to get my kids to eat their vegetables.
Jasmine Jae
[email protected]Can't wait to try this recipe!
Noor Jani
[email protected]Looks delicious!
Araiz Khan
[email protected]This recipe was very time-consuming. I don't think I would make it again.
Umme Salma Shimu
[email protected]The polenta was a bit dry. I think I would add more liquid next time.
Michael Hepner
[email protected]This lasagna was a bit too bland for my taste. I think I would add more seasoning next time.
Md Osman
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did! The polenta was creamy and cheesy, and the roasted vegetables were perfectly cooked. I will definitely be making this again.
kamara Lee
[email protected]This was a great way to use up some leftover roasted vegetables. The polenta was a nice change from pasta and the whole dish was very filling.
Kidus Abrham
[email protected]I'm not a big fan of polenta, but this dish was surprisingly good! The polenta was cooked perfectly and the roasted vegetables added a lot of flavor. I would definitely make this again.
Moner Moto
[email protected]This lasagna was delicious! I used a variety of roasted vegetables, including zucchini, eggplant, and bell peppers. The polenta layers were creamy and cheesy, and the whole dish was topped with a crispy layer of mozzarella cheese.
Tahir Jani
[email protected]I tried this recipe last night and it was a hit with my family! The polenta was cooked perfectly and the roasted vegetables were so flavorful. Highly recommend this dish!
Janeya Noreiga
[email protected]This polenta vegetable lasagna was an easy dish to make and super tasty! I loved the creamy polenta layers and the colorful roasted vegetables. Definitely a keeper recipe for my family.