Polenta Lasagna
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Feasting at Home · by Sylvia Fountaine | Feasting at home★ 4.7

Polenta Lasagna

NUTRITION · PER SERVING90M COOK
CAL 41%·PRO 35%
CARBS 136G66% OF CAL
8G FIBER120G OTHER9G TOTAL SUGAR
FAT 24G27% OF CAL
5G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered polenta with spinach, mushrooms, and roasted red pepper sauce topped with melted cheese. A satisfying vegetarian main that's also naturally gluten-free.

mainitaliancasserolegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 x 18-ounce tubes of polenta (store-bought). Or make your own- recipe below.
  • 6 ounces Ricotta cheese (or sub this vegan tofu ricotta ) about 1-1 1/2 cups.
  • 1-2 cups grated mozzarella cheese (or use smoked mozzarella for great flavor, jack, or use melty vegan cheese)
  • Generous pinch salt, pepper and nutmeg
  • 2 tablespoons olive oil
  • one onion, diced
  • 4-6 garlic cloves, roughly chopped
  • 12-16 ounces mushrooms (sliced)
  • ½ teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning ( or use 1 tablespoon fresh rosemary or thyme)
  • 2 heaping handfuls baby spinach, chopped ( or 8 ounces frozen)
  • 1 roasted red pepper (out of a jar is OK), about 1/2 cup – 3/4 cup total
  • 14-ounce can of diced tomatoes, drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt and black pepper
  • 1 teaspoon sugar
  • 1 cup packed basil (or Italian parsley)
  • 1-2 teaspoons lemon zest
  • ½ cup olive oil
  • 1 fat garlic clove
  • salt and pepper to taste
  • 8 cups of water
  • 2 teaspoons salt
  • 2 teaspoons granulated garlic powder
  • 2 cups cornmeal
  • olive oil for coating sheet pan
PREP
45M
SODIUM
1243MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.