Polenta Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 329.2
- Total Fat: 11.5 g
- Cholesterol: 37.5 mg
- Sodium: 869.1 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 5.5 g
- Protein: 16.5 g
View full nutritional breakdown of Polenta Lasagna calories by ingredient
Introduction
Somewhat make-ahead. Family will love this, and it's a good intro to meatless meals where no one will miss the meat! Somewhat make-ahead. Family will love this, and it's a good intro to meatless meals where no one will miss the meat!Number of Servings: 4
Ingredients
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Polenta:
4 c. water
1 c. polenta (coarser than cornmeal)
1/2 tsp. salt
4 oz. diced fresh mozzarella
1/2 c. grated parmesan or romano (2 oz.)
2 TB fresh basil
Sauce:
1 onion, diced
3 garlic cloves, minced
1, 28 oz. can (or 2, 15 oz. cans) diced tomatoes
1/3 c. tomato paste
1/2 tsp. sugar
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. chopped fresh basil
Directions
Polenta:
In saucepan, bring 4 c. of water to a boil. Add cornmeal and salt to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low and cook, stirring occasionally, for 5-10 min or until very thick. Remove from heat.
Lightly coat 8x8 baking dish w/ cooking spray. Dollop 1/3 of the polenta into prepared dish and spread in an even layer. In another med bowl, combine mozzarella, parmesan, and basil. Sprinkle half this mix over polenta. Add another 1/3 of the polenta over this, spread evenly. Add the 2nd layer of the remaining cheese mix. Top w/ the last 1/3 of the polenta. Let the dish stand until cool. Cover w/ foil and refrigerate at least 1 hour or overnight-- until it's firm.
Later (next day?):
Preheat oven to 350. Uncover and bake polenta for 40 minutes or until lightly golden and heated through. Let stand at least 10 min before cutting.
Sauce:
Meanwhile, in saucepan coated w/ cooking spray cook the onion and garlic for 5 min or so. Stir in the tomatoes (w/ juice), tomato paste, sugar, oregano, salt, and pepper. Bring to a boil over high heat, reduce to medium-low and cook, stirring occasionally, 15-20 minute or until flavors are well blended. Stir in the basil and cook another min or so. Serve over polenta.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MYSHELLE10.
In saucepan, bring 4 c. of water to a boil. Add cornmeal and salt to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low and cook, stirring occasionally, for 5-10 min or until very thick. Remove from heat.
Lightly coat 8x8 baking dish w/ cooking spray. Dollop 1/3 of the polenta into prepared dish and spread in an even layer. In another med bowl, combine mozzarella, parmesan, and basil. Sprinkle half this mix over polenta. Add another 1/3 of the polenta over this, spread evenly. Add the 2nd layer of the remaining cheese mix. Top w/ the last 1/3 of the polenta. Let the dish stand until cool. Cover w/ foil and refrigerate at least 1 hour or overnight-- until it's firm.
Later (next day?):
Preheat oven to 350. Uncover and bake polenta for 40 minutes or until lightly golden and heated through. Let stand at least 10 min before cutting.
Sauce:
Meanwhile, in saucepan coated w/ cooking spray cook the onion and garlic for 5 min or so. Stir in the tomatoes (w/ juice), tomato paste, sugar, oregano, salt, and pepper. Bring to a boil over high heat, reduce to medium-low and cook, stirring occasionally, 15-20 minute or until flavors are well blended. Stir in the basil and cook another min or so. Serve over polenta.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MYSHELLE10.