VEGETABLE POLENTA LASAGNA
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
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.
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Adina Dascalu
[email protected]I can't wait to make this again!
Chiqitta Huff
[email protected]This is a must-try recipe for any polenta lover!
Popei Ivano
[email protected]I would definitely recommend this recipe to others.
Juliane Haskins
[email protected]Overall, I thought this recipe was pretty good. It's a great way to use up leftover polenta, and it's a healthy and delicious meal.
Wege Josh
[email protected]This polenta lasagna was a bit too time-consuming for a weeknight meal. I think I'll save it for a special occasion.
Dylan Bevan
[email protected]I had some trouble getting the polenta to cook evenly. I think I'll try using a different method next time.
Jobhai Koko
[email protected]This recipe was a bit too bland for my taste. I think it could use more herbs and spices.
Lopez Kenloy
[email protected]I loved the creamy polenta and the roasted vegetables. The tomato sauce was a bit too tangy for my taste, but that's easily fixed.
Hana Diab
[email protected]This polenta lasagna is a great option for a weeknight meal. It's easy to make and it's always a crowd-pleaser.
Abbass Altimimi
[email protected]I made this for a dinner party and it was a huge success. Everyone raved about the unique flavor combination. I will definitely be making this again.
Marleene Zoll
[email protected]This recipe is a great way to use up leftover polenta. I also love that it's a vegetarian dish that's packed with flavor.
Princ Sakib
[email protected]I've made this vegetable polenta lasagna twice now and it's become a new favorite in our household. The flavors are fantastic and the texture is perfect. I especially love the crispy polenta crust.
Lynn Bell
[email protected]This polenta lasagna was a hit with my family! The combination of creamy polenta, roasted vegetables, and tangy tomato sauce was simply divine. It was also surprisingly easy to make, and I loved that I could use up leftover polenta.