Vegetable Polenta Lasagna Recipes

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VEGETABLE LASAGNA



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

POLENTA LASAGNA WITH ROASTED VEGETABLES



Polenta Lasagna with Roasted Vegetables image

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

1 tablespoon olive oil
2 teaspoons minced garlic
1 ½ teaspoons red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 (15 ounce) can tomato sauce
1 (5 ounce) package fresh spinach
2 tablespoons water
1 (8 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 eggplant, peeled and cubed
1 red bell pepper, seeded and cubed
1 orange bell pepper, seeded and cubed
2 tablespoons olive oil
salt and ground black pepper to taste
6 cups water
salt to taste
1 ½ cups polenta
cooking spray
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

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 VEGETABLE "LASAGNA"



Polenta Vegetable

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 6 servings

Number Of Ingredients 27

EVOO
4 cloves garlic, finely chopped
2 carrots, chopped
2 ribs celery, finely chopped
1 onion, finely chopped
Kosher salt and freshly ground pepper
2 bay leaves
2 tablespoons finely chopped fresh thyme
1 cup dry white wine
2 tablespoons tomato paste
One 28 to 32-ounce can Italian San Marzano tomatoes, crushed
A few leaves fresh basil, torn
3 tablespoons butter
3 rounded tablespoons flour
2 cups milk
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 box frozen spinach, defrosted
1 1/2 cups fresh ricotta
2 cups whole milk
6 cups chicken stock, vegetable stock or water
2 1/2 cups quick-cooking polenta
1/2 teaspoon fennel pollen or ground fennel, optional
Kosher salt and freshly ground pepper
1 cup grated Parmigiano-Reggiano
4 tablespoons butter, plus some for greasing casserole
2 cups shredded provolone

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.

VEGETABLE POLENTA LASAGNA



Vegetable Polenta Lasagna image

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

2 1/2 cups water
1 1/2 cups cornmeal
1 1/2 cups cold water
1 teaspoon salt
1 small onion, thinly sliced
1 tablespoon olive oil
4 cups fresh mushrooms, halved
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 medium red sweet peppers or 6 medium yellow sweet peppers, roasted and cut into thin strips
1 1/4 cups marinara sauce
1 cup mozzarella cheese
fresh basil (optional)

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



Polenta Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 8h15m

Yield 8 servings

Number Of Ingredients 24

2 tablespoons butter, plus more for greasing the pan
1 cup polenta
Kosher salt
1 cup grated Parmesan
5 cups Slow-Cooker Bolognese, recipe follows
12 slices provolone
2 cups shredded mozzarella
4 tablespoons olive oil
4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional

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.

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