Cornmeal Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 c. water1 c. cornmeal1 c. kidney beans1 1/4 c. pasta sauce (I used chunky garden vegetable)1/2 c. 2% cheddar cheese2 T. Parmesan cheese
Preheat oven to 350 degrees.
Bring 3 cups of water to a boil in a medium saucepan. Stir cornmeal into remaining 1 cup of water with a whisk in a small bowl. Add to boiling water, stirring constantly until it starts to boil again. Reduce heat to low, simmer for about 20 minutes, or until very thick.
In a 1-qt baking dish (I used a tart pan) coated with cooking spray, pour half the cornmeal mixture. Spread 1/4 c. pasta sauce over cornmeal, then beans and cheddar cheese. Top with the remaining cornmeal mixture, and sprinkle with Parmesan cheese. Bake for about 40 minutes, or until golden brown.
While cornmeal lasagna is baking, heat remaining 1 c. of pasta sauce. Pour evenly over each serving.
Serving Size: Makes 4 servings
Bring 3 cups of water to a boil in a medium saucepan. Stir cornmeal into remaining 1 cup of water with a whisk in a small bowl. Add to boiling water, stirring constantly until it starts to boil again. Reduce heat to low, simmer for about 20 minutes, or until very thick.
In a 1-qt baking dish (I used a tart pan) coated with cooking spray, pour half the cornmeal mixture. Spread 1/4 c. pasta sauce over cornmeal, then beans and cheddar cheese. Top with the remaining cornmeal mixture, and sprinkle with Parmesan cheese. Bake for about 40 minutes, or until golden brown.
While cornmeal lasagna is baking, heat remaining 1 c. of pasta sauce. Pour evenly over each serving.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 266.2
- Total Fat: 6.6 g
- Cholesterol: 12.0 mg
- Sodium: 715.5 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 7.6 g
- Protein: 11.6 g
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