Not to sound corny
But I have a major crush on polenta right now. I usually grill it for a few minutes and eat it as a side but tonight I decided to try something different. It’s a pretty versatile food and there are hundreds of different ways to cook it.
I’d seen mention of polenta lasagna and was intrigued, but I’ve never given it a try. Until tonight.
It was really good. So good that I wish it were lunch time tomorrow already so that I could have leftovers.
Veggie Polenta Lasagna
- 1/2 large red onion chopped (4 oz)
- 3 oz white button mushrooms chopped
- 1 large zucchini chopped (7 oz)
- 3 oz fresh spinach torn/chopped
- 1 tbsp extra virgin olive oil
- 1 jar of pasta sauce ( I used Kroger brand w/mushrooms)
- 1 package polenta (I used Frieda’s Sun Dried Tomato & Garlic) sliced in 1/8in pieces (18 pieces)
- 1 C low moisture part skim mozzarella shredded (divided)
- 1/2 C shredded formaggio trio: parm/asiago/romano (divided)
Pre-heat oven to 350*
Cover bottom of an 8X8 casserole dish with 1/2 C jarred pasta sauce. Set aside.
In a sauté pan heat olive oil and add zucchini, onion and mushrooms and cook until they start to soften.
Add in jarred pasta sauce, reduce heat and allow to simmer for 10 minutes. You may need to add a bit of water if the sauce is too thick.
Meanwhile slice the polenta in 18 same sized pieces (about 1/8″). Layer 9 pieces on bottom of dish on top of sauce. Cover with half of the veggie/sauce mixture. Top with 1/2 cheese mixture (1/2 C mozzarella, 1/4 cup parm mix).
Layer 9 more polenta pieces. Repeat with sauce and cheese.
Cover and bake for 30 minutes. Uncover and bake an additional 15 minutes. Broil for a minute or two to allow cheese to brown.
This is the hardest part here… allow to cool a bit before cutting so it doesn’t fall apart into a delicious but formless pile of what could have been polenta lasagna!
This will make 6 servings (4 if you prefer large pieces!)
This ‘lasagna’ will run you about 270 calories per serving (400 if you’re like me and prefer a HUGE piece). It was definitely a good meal although it ended up more veggie/polenta heap rather than lasagna. Totally worth making though1