Cornmeal Lasagna
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cornmeal Lasagna calories by ingredient
Number of Servings: 4
Ingredients
-
4 c. water
1 c. cornmeal
1 c. kidney beans
1 1/4 c. pasta sauce (I used chunky garden vegetable)
1/2 c. 2% cheddar cheese
2 T. Parmesan cheese
Tips
Cornmeal splatters a lot and is super hot, so please be extra careful, especially when mixing it in to the boiling water!
Directions
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