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.

Vegetable Polenta Lasagna

by 1  person

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  • 4   cups 
    cold water
  • 1 1/2  cups 
  • 1 1/4  teaspoons 
  • 1   
    small onion, thinly sliced
  • 1   tablespoon 
    olive oil
  • 4   cups 
    fresh mushrooms, halved
  • 1/4  teaspoon 
    freshly ground black pepper
  • 3   
    medium green sweet peppers, roasted and chopped*
  • 3   
    medium red sweet peppers, roasted and chopped*
  • 1 1/4  cups 
    marinara sauce
  • 1   cup 
    shredded mozzarella cheese (4 ounces)
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.)
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.
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.
  • * 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
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