POLENTA VEGETABLE LASAGNA RECIPES

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VEGETABLE POLENTA LASAGNA RECIPE | EATINGWELL



Vegetable Polenta Lasagna Recipe | EatingWell image

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

Provided by Diabetic Living Magazine

Categories     Healthy Vegetarian Casserole Recipes

Total Time 2 hours 15 minutes

Number Of Ingredients 11

4 cups cold water, divided
1?½ cups cornmeal
1?¼ teaspoons salt
1 tablespoon olive oil
1 small onion, thinly sliced
4 cups fresh mushrooms, halved
¼ teaspoon ground black pepper
3 medium green bell peppers, roasted and chopped (see Tip)
3 medium red bell peppers, roasted and chopped (see Tip)
1?¼ cups marinara sauce
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. In a medium bowl, combine the remaining 1 1/2 cups water, cornmeal and 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 for 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.)
  • Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet, over medium heat. Add onion; saute for 3 to 4 minutes or until tender. Add mushrooms, the remaining 1/4 teaspoon salt and the black pepper. Cook and stir for about 5 minutes or until mushrooms are tender. Remove from heat; stir in the green and red roasted peppers.
  • Spread the marinara sauce over the chilled polenta. Top with the vegetable mixture and sprinkle with mozzarella cheese. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly.

Nutrition Facts : Calories 188 calories, CarbohydrateContent 27.2 g, CholesterolContent 7.5 mg, FatContent 6.7 g, FiberContent 4.2 g, ProteinContent 7.6 g, SaturatedFatContent 2.3 g, SodiumContent 649.1 mg, SugarContent 3.4 g

VEGETABLE POLENTA LASAGNA RECIPE - FOOD.COM



Vegetable Polenta Lasagna Recipe - Food.com image

I wouldn't call this lasagna, but I kept the recipes original name. It is low in fat and calories. From New Dieter's Cookbook. Polenta must cool for 1 hour. I like my veggies more crisp, so I barely cook them before adding them on top of the polenta. Great with a salad.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 cups water
1 1/2 cups cornmeal
1 1/2 cups cold water
1 teaspoon salt
1 small onion, thinly sliced
1 tablespoon olive oil
4 cups fresh mushrooms, halved
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 medium red sweet peppers or 6 medium yellow sweet peppers, roasted and cut into thin strips
1 1/4 cups marinara sauce
1 cup mozzarella cheese
fresh basil (optional)

Steps:

  • For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine the cornmeal, 1 1/2 cups water and the 1 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low. Cook about 10 minutes or until very thick. Pour into a 3-quart rectangular baking dish. Cool slightly. Cover and chill about 1 hour.
  • in large nonstick skillet cook onion in hot oil over medium heat for 3-4 minutes or until tender. Add mushrooms, 1/4 tsp salt and pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat, stir in roasted sweet peppers.
  • Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Bake, covered, in a 350 oven for 30 minutes. Uncover, bake for 10-15 minutes more or until edges are bubbly. Garnish with basil, if desired.
  • *To roast peppers, quarter lengthwise; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Roast at 450 for 15-20 minutes or until skins are blistered and bubbly. Seal foil around peppers to form a packet. Let stand for 20 minutes. Peel peppers.

Nutrition Facts : Calories 203.4, FatContent 7, SaturatedFatContent 2.4, CholesterolContent 11.1, SodiumContent 653.3, CarbohydrateContent 29.8, FiberContent 4.1, SugarContent 8.5, ProteinContent 7.8

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