POLENTA LASAGNA RECIPES

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FREE FORM POLENTA LASAGNA RECIPE - FOOD NETWORK



Free Form Polenta Lasagna Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 14 hours 10 minutes

Prep Time 50 minutes

Cook Time 1 hours 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 37

7 to 8 cups water*
7 to 8 cups milk*
2 tablespoons olive oil, plus extra for oiling pan, and for sauteing
Salt and freshly ground pepper 
Salt and freshly ground pepper
1 pound coarsely-ground cornmeal
2 ounces butter
2 tablespoons grated Parmesan
1 cup grated Taleggio
Basil Oil, recipe follows
Hardwood Smoked Tomato Sauce, recipe follows
Grilled Vegetables, recipe follows
1/2 pound basil, leaves only
2 cups olive oil
4 cups vegetable oil
2 onions, quartered
12 Roma tomatoes
2 tablespoons olive oil
1 head garlic, roasted
1 teaspoon dried oregano
3 bay leaves
8 cups canned peeled tomatoes
1 cup dry white wine
3 tablespoons chopped fresh basil leaves
2 teaspoons sugar
Salt and freshly ground pepper
 1/2 eggplant, cut into rounds
 1 red bell pepper, cut into 2-inch strips
 1 green bell pepper, cut into 2-inch strips
 1 zucchini, cut into 1/2-inch rounds
 1 yellow squash, cut into 1/2-inch rounds
 1 red onion, cut into 1/2-inch rounds
 2 portobello mushrooms, gills removed
 1/2 cup olive oil
 Salt and freshly ground pepper
Salt and freshly ground pepper
 2 tablespoons minced garlic Fresh herbs, optional

Steps:

  • Lightly coat a sheet pan with olive oil and set aside. Bring the water, milk, and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan.
  • Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes. Place the cakes on parchment paper, leaving them covered with plastic wrap until ready to serve.
  • Close to serving time, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Top each cake with 1 tablespoon Taleggio, and place under the broiler until cheese is melted and a little browned on top. Serve the polenta cakes with basil oil, smoked tomato sauce, and grilled vegetables, layering like free-form lasagna as desired.
  • Blanch the basil for 3 to 5 seconds in a large pot of boiling salted water. Using a spider or a slotted spoon, immediately plunge the basil into a bowl of ice water to retain its bright green color. Gently squeeze the basil to remove as much excess water as possible. 
  • Put the basil in a food processor or blender. Add both oils, and puree until smooth. Put the pesto in an airtight container, and refrigerate it overnight. Then pour off the excess oil that has settled on top. Pour pesto into squirt bottles for easier service.
  • Smoke the onions and fresh tomatoes in a smoker under mesquite chips. Remove from smoker, and set the tomatoes aside. Heat the olive oil in a large saucepan over medium-high heat. Add the smoked onions and garlic to the pan, and saute until tender and very fragrant. Add the oregano and bay leaves and cook for 1 more minute, or until fragrant. Add the smoked tomatoes and the canned tomatoes, and bring mixture to a boil. Add the white wine and basil, reduce the heat, and simmer for about 15 to 20 minutes. Using an immersion blender, puree the sauce until smooth. Then add the sugar, and simmer for another 10 to 12 minutes. Strain sauce through a medium-sized mesh sieve. Season to taste with salt and pepper.
  • Preheat a grill, or heat a grill pan over medium-high heat. In a large bowl, toss all of the sliced vegetables with the olive oil. Add salt and pepper, to taste. Add the garlic and fresh herbs, if using, and toss all together. Grill the vegetables until they are tender yet still slightly crisp.

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NYT …



Lasagna With Spinach and Roasted Zucchini Recipe - NYT … image

You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 862 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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