POLENTA LASAGNA WITH ROASTED VEGETABLES
Lasagna noodles are replaced with layers of creamy polenta in this vegetarian lasagna that tastes even better as leftovers.
Provided by LauraF
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 2h50m
Yield 10
Number Of Ingredients 21
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and red pepper flakes; cook and stir until golden, about 1 minute. Stir in basil and oregano; cook until fragrant, about 1 minute. Stir in tomato sauce. Simmer sauce until flavors combine, about 20 minutes.
- Combine spinach and 2 tablespoons water in a large skillet over medium heat. Cover and cook until spinach is wilted, 3 to 5 minutes. Drain and cool until easily handled, about 5 minutes. Gather spinach into a ball and squeeze out excess water. Chop coarsely.
- Combine chopped spinach, ricotta, and ½ cup Parmesan cheese in a bowl.
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Divide eggplant, red bell pepper, and orange bell pepper between lined baking sheets. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper.
- Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes. Remove from oven.
- Bring 6 cups water to a boil; add salt. Pour in polenta in a steady stream, whisking constantly. Reduce heat to low. Whisk until polenta thickens, about 5 minutes. Cover and cook, stirring vigorously every 10 minutes, until polenta is the consistency of porridge, about 30 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Spread half the polenta evenly in the bottom of the baking dish. Layer half of the spinach mixture, roasted vegetables, and sauce on top. Top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Repeat layers with remaining polenta, spinach mixture, roasted vegetables, and sauce. Top with remaining mozzarella cheese and Parmesan cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbly, about 20 minutes. Let cool before cutting so layers hold, at least 20 minutes.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 27.6 g, Cholesterol 23.3 mg, Fat 12.3 g, Fiber 4.5 g, Protein 13.4 g, SaturatedFat 4.9 g, Sodium 709.3 mg, Sugar 5.1 g
POLENTA LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h15m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.
- Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.
- Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
- Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
- Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
PESTO POLENTA LASAGNA
A quick and easy meal with lots of flavor. Put together in 10 minutes.
Provided by Fiffen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
- Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
- Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 16.7 g, Cholesterol 12.4 mg, Fat 9.1 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 514.6 mg, Sugar 4.6 g
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.
VEGAN POLENTA LASAGNA
Make and share this Vegan Polenta Lasagna recipe from Food.com.
Provided by Jacquiesa
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cut polenta into 18 slices.
- Put red peppers and spinach into food processor and pulse a few times until chopped.
- In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce.
- Line the bottom of the pan with polenta slices (you should use 9 slices).
- Sprinkle bread crumbs on top of the polenta slices.
- Spread the red pepper/spinach mixture on top of the polenta.
- Sprinkle more bread crumbs.
- Place the rest of the polenta slices on top of the red pepper/spinach mixture.
- Spread the rest of the spaghetti sauce on top of the polenta.
- Top with remaining bread crumbs.
- Cover the dish with foil.
- Bake for about 35 minutes.
- Remove foil and bake for 5 more minutes.
Nutrition Facts : Calories 633.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 0.9, Sodium 1629.3, Carbohydrate 128.7, Fiber 13.7, Sugar 6.7, Protein 16.7
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.
POLENTA LASAGNA
These individual lasagnas make a special meal for two. They take some time to prepare but can be completely assembled in advance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 25
Steps:
- Make the sauce: Place porcini in a small bowl, and cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms out of water, chop medium fine, and set aside. Strain the liquid through cheesecloth; set liquid aside.
- In a large skillet, heat oil and butter over medium-low heat. Add carrot, celery, onion, and garlic; cook, stirring occasionally, until onions are translucent, 3 to 4 minutes.
- Add all meats, 1/2 teaspoon salt, and 1/8 teaspoon pepper; raise heat to high, and cook, stirring occasionally, until meat has browned, about 4 minutes. Add wine, and cook until liquid has evaporated, about 2 minutes. Stir in tomatoes, stock, chopped porcini, reserved porcini liquid, and nutmeg. Lower heat to medium low, and slowly simmer, stirring occasionally, about 35 minutes; much of the liquid will evaporate, but the sauce should be very moist, with several tablespoons of liquid remaining. The sauce can be prepared up to 2 days in advance and stored, covered, in the refrigerator.
- Make the polenta: Lightly brush a 3-by-5-inch mini loaf pan with oil; set aside. In a medium saucepan, bring 2 2/3 cups water to a boil, and add salt. While constantly whisking, add polenta in a slow, steady stream. When all the polenta has been added, immediately reduce heat to low, and let simmer, stirring constantly with a wooden spoon, 3 to 5 minutes.
- Remove polenta from heat, pour into prepared pan, and smooth the surface (an offset spatula works well). Let stand until cool, cover with plastic wrap, and refrigerate until cold and firm, about 4 hours. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator.
- Make the bechamel sauce: In a saucepan, melt 2 tablespoons butter over medium-low heat. Add flour, and cook, stirring frequently, 5 to 6 minutes.
- Meanwhile, in a small saucepan, bring milk and salt to a boil. Slowly whisk milk into the flour mixture until completely incorporated and smooth. Add nutmeg, and reduce heat to low; simmer, stirring occasionally, until thickened, about 2 to 3 minutes. Remove from heat.
- Rub butter over the surface of the bechamel; this will prevent a skin from forming. The bechamel can be prepared up to this point 2 days in advance and stored, covered, in the refrigerator. When ready to use, warm sauce in a small saucepan over low heat, stirring, 1 or 2 minutes. If the sauce is too thick, whisk in about 2 tablespoons of milk to thin it out.
- Assemble the lasagna: Heat a medium skillet over medium-high heat; add spinach and a pinch of salt and pepper. Cook, stirring, until wilted and tender, 2 to 3 minutes. Remove from heat, and drain in a colander. Squeeze out all water, finely chop, and set aside.
- Unmold polenta onto a clean surface. Using a serrated knife, trim the block of polenta to a length of 4 inches. Turn polenta on its side; slice 6 pieces as thin as possible (they should be less than 1/8 inch thick).
- Heat oven to 375 degrees. Spread 5 tablespoons of the meat sauce into each of two 12-ounce ovenproof casseroles. Cover with 1 slice of polenta, and spread 3 tablespoons of meat sauce evenly over. Spread 2 tablespoons of bechamel over the meat sauce, and evenly distribute 2 tablespoons of the chopped spinach over the bechamel. Sprinkle with 2 tablespoons of Parmesan, and cover with 1 slice of polenta. Repeat the layering process (3 tablespoons meat sauce, 2 tablespoons bechamel, 2 tablespoons spinach, 2 tablespoons Parmesan, and 1 piece polenta). Spread 1 heaping tablespoon of bechamel sauce over the final layer of polenta, sprinkle with 1 tablespoon of Parmesan, and dot with 1/4 teaspoon butter. These can be prepared up to this point a day in advance; cover and refrigerate. (If lasagnas are prepared ahead and refrigerated, let them stand at room temperature for 1 hour before baking.)
- Bake until tops of lasagnas are golden brown and juices are bubbling, about 20 to 25 minutes. If tops are not yet brown, increase heat to broil and place lasagnas under broiler until tops are speckled brown. Let stand for about 10 minutes before serving.
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- For the Polenta: Set a medium saucepot over medium-high heat. Add the polenta, vegetable broth, and 1 teaspoon salt. Bring to a simmer, then lower the heat if needed. Simmer and stir for 15-20 minutes, until the polenta is thick and the grains are soft.
- For the Sautéed Mushrooms: Meanwhile, place 1 tablespoon of butter in a large skillet or sauté pan. Set over medium heat and add the chopped mushrooms. Sprinkle generously with salt and pepper. Sauté for 15 minutes, to soften the mushrooms and release all their juices. Stir every 2 minutes.
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- Bring 2 1/2 cups water to a boil in a medium saucepan. In a medium bowl, combine the remaining 1 1/2 cups water, cornmeal and 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook for about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)
- Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet, over medium heat. Add onion; saute for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 teaspoon salt and the black pepper. Cook and stir for about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted peppers.
- Spread the marinara sauce over the chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly.
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POLENTA LASAGNA RECIPE | MYRECIPES
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4/5 (17)Calories 221 per servingServings 6
- Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
- Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
VEGETABLE POLENTA LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 50 minsServings 4Calories 257 per serving
- Preheat oven to 375°F. Warm 3 Tbsp. vegetable oil over medium-high heat. Add 1 sliced onion and 1 sliced red bell pepper; sauté until softened, 5 minutes. Add 1 minced garlic clove, 2 sliced zucchini and 2 sliced yellow squash; cook, stirring, until vegetables are tender and begin to brown, 10 minutes. Season with salt and pepper.
- Mist an 8-inch, square baking dish with cooking spray. Cut a 17-ounce tube of prepared polenta into 18 slices. Spread 1/2 cup jarred marinara sauce in bottom of dish. Top with 9 slices of polenta, then half of vegetable mixture. Sprinkle 1 cup shredded Italian cheese blend over vegetables. Repeat layering, beginning with sauce, followed by polenta, then vegetables and then cheese.
- Bake until heated through, cheese is melted and sauce bubbles, 35 minutes. Let rest for 10 minutes before serving. Serve hot.
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- Preheat oven to 400F (prep and assembly will take around 45 minutes- with store-bought polenta)
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From bhg.com
4/5 (14)Calories 188 per servingTotal Time 1 hr 30 mins
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POLENTA LASAGNA | WEELICIOUS
From weelicious.com
- 2. Heat the oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds. Add half the spinach and 1/2 the salt. Cook for about 3 minutes, until it is wilted. Add the rest of the spinach and cook an additional 3 minutes, until it is wilted. Transfer the spinach to a colander and drain out as much liquid as possible. 3. Add the zucchini to the saute pan and cook for 3 minutes. Add the zucchini to the colander and drain out as much liquid as possible. 4. In a small bowl, stir together the ricotta, egg yolks, nutmeg and the remaining salt. 5. In a 9x13 inch deep baking dish, layer 1 cup marinara, 1/2 the polenta slices, 1/2 the spinach/zucchini mixture, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the ricotta, 1/2 the mozzarella, and 1/2 the parmesan. Repeat layering to use the remaining ingredients. 6. Cover with foil, and bake for 30 minutes. Remove the foil, and bake, uncovered, an additional 15-20 minutes, until heated through and the cheese is bubbly. 7. Remo
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