Vegetable Polenta Lasagna
Recipe from Diabetic Living

Polenta, a cornmeal mush commonly eaten in Northern Italy, is a hearty alternative to noodles in this vegetarian lasagna casserole recipe.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    4   cups 
    cold water
  • see savings
    On Sale
    1 1/2  cups 
    cornmeal
  • see savings
    On Sale
    1 1/4  teaspoons 
    salt
  • see savings
    On Sale
    1   
    small onion, thinly sliced
  • see savings
    On Sale
    1   tablespoon 
    olive oil
  • see savings
    On Sale
    4   cups 
    fresh mushrooms, halved
  • see savings
    On Sale
    1/4  teaspoon 
    freshly ground black pepper
  • see savings
    On Sale
    3   
    medium green sweet peppers, roasted and chopped*
  • see savings
    On Sale
    3   
    medium red sweet peppers, roasted and chopped*
  • see savings
    On Sale
    1 1/4  cups 
    marinara sauce
  • see savings
    On Sale
    1   cup 
    shredded mozzarella cheese (4 ounces)

Directions
1.
For polenta, in a medium saucepan bring 2 1/2 cups of the water to boiling. In a medium bowl combine the remaining 1 1/2 cups water, the cornmeal, and the 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to low. Cook about 10 minutes or until mixture is very thick, stirring occasionally. Pour the hot mixture into a 3-quart rectangular baking dish. Cool slightly. Cover and refrigerate about 1 hour or until firm. (Or, cover and refrigerate up to 24 hours.)
2.
In a large nonstick skillet cook onion in hot oil over medium heat for 3 to 4 minutes or until tender. Add mushrooms, the 1/4 teaspoon salt, and the black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted sweet peppers.
3.
Spread the marinara sauce over chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, in a 350 degree oven for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. Makes 8 servings.
Note
  • * To roast peppers, quarter the peppers lengthwise; remove stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Roast in a 450 degrees oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes to loosen skins. Peel and chop peppers. (Or substitute three 7-ounce jars or two 12-ounce jars roasted red sweet peppers, drained and chopped, for the green and red sweet peppers. )
Nutrition information
Per Serving: cal. (kcal) 203, Fat, total (g) 6, chol. (mg) 8, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 2, pro. (g) 8, vit. A (RE) 0, vit. A (IU) 2769.64, vit. C (mg) 101.56, Thiamin (mg) 0.3, Riboflavin (mg) 0.33, Niacin (mg) 3.55, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 72.57, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 597, Potassium (mg) 455, calcium (mg) 111.06, iron (mg) 1.98, Vegetables () 2, Starch () 1.5, Medium-Fat Meat () 0.5, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Love Pizza and Gluten-Free? Try this Amazing Polenta Tart!
...-tuning, so gathering a repertoire of gluten-free crowd pleasers is a great idea! This Polenta Tart... state! There are two components to this recipe: the polenta crust and the toppings. You can easily make... the polenta ahead of time, pour it into the final vessel and let it set in the fridge to eagerly await its... read more...
Butternut Squash Lasagna: A Healthy Twist on a Family Favorite
...: lasagna. This butternut squash lasagna recipe caught my eye; its dual wholesomeness and decadence an ideal...'s ability to store beautifully for months after harvest and rosemary's hardiness. This lasagna is proof... that flavor magnificently survives the cold weather. Instead of using dried lasagna noodles, I made them fresh... read more...
Healthy Soba Noodles with Tofu and Vegetables
... eat the ingredient. I changed the recipe slightly by adding more vegetables and I decided that instead... and protein than plain rice. I started by prepping my vegetables. I decided to add a crunchy texture... to the dish with shredded carrots and snow peas. I added about a tablespoon of vegetable oil to a skillet over... read more...
how tos

shop our favorite products