Week 93: Vegetarian Polenta Lasagna

I love that this vegetarian lasagna uses polenta instead of noodles.  While it was a welcome change, the texture was a little mushy for my liking.  I did love, however, that this recipe allowed me to use all of the veggies that I happened to have in my fridge.

Year of Yum Rating: 3 STARS

INGREDIENTS
4 cups low-sodium, fat free chicken broth

1 1/2 cups yellow cornmeal

About 3 cups assorted roasted vegetables, your choice, roughly chopped (I used whatever I randomly had in my fridge.)

1 28oz can crushed tomatoes

3-4 cloves minced garlic
pinch of oregano and crushed red pepper

1 cup shredded cheese, an Italian blend is good

DIRECTIONS
Bring the chicken broth to a boil and slowly add the cornmeal, stirring constantly. Reduce heat to medium and cook for about 5 minutes, stirring often. Line a 13x18 rimmed baking sheet with waxed paper, and spread the polenta in an even layer in the pan. Chill overnight.


Saute garlic in a bit of nonstick cooking spray over medium heat. Add crushed tomatoes and seasonings, bring to a boil, and simmer for about 10 minutes.

When ready to assemble, cut the polenta into squares. In a deep 8x8 or 9x9 baking dish, spread a thin layer of sauce, then create a layer of polenta squares. Top with half of the vegetables and some of the sauce, and 1/3 of the cheese. Repeat with another layer of polenta squares, the remaining vegetables, and some sauce, and another 1/3 of the cheese. Finish with a third layer of polenta, and the remaining sauce. Cover with foil and bake at 400 for about 15 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 10 minutes or until bubble. Cool for about 10 minutes before slicing. Makes 4 servings.

 
 

Recipe courtesy of Cara's Cravings