Polenta Lasagna

Phew. This week has been a doesy. I've already hit my stress level and its only the first week of classes.
I stress myself out though over the littlest of things so its nothing new.
However, I am bless to be at a school with great teachers and one of the easiest and well organized online program out there.
GO Gators.


You can probably file this with the other horrible food photo jobs I've done. Lately the sun has not been my friend so the lack of lighting for my food photos are little to none. You don't know how much the smudge of sauce on the plate is bothering me as I write this post and edited the picture.

Nevertheless, the picture does not do this dish justice.
Polenta Lasagna has become a favorite around out house. My husband thinks its delicious. And I think it's super easy and definitely comes out better then my normal lasagnas.
It is also GLUTEN AND DAIRY FREE. Woot Woot!
Polenta Lasagna. Gluten and Dairy Free.

 INGREDIENTS 
vegetable broth for sauteing
1/2 large onion, chopped
Minced garlic, chopped
8 ounces sliced mushrooms
16 ounces fresh spinach
salt
pepper
A jar of your favorite pasta/marinara sauce (I use Paul Newman Organic)
1 tubes prepared polenta, sliced into 12-15 rounds (I used Ancient Harvest)
4 or 8 ounces vegan shredded mozzarella cheese (I like Daiya brand)

DIRECTIONS
Preheat oven to 350°.

Spoon 1/2 cup marinara sauce into an 11x7-inch baking dish to cover bottom, and set aside.

Heat a few tablespoons of vegetable broth and a little bit of olive oil in a large nonstick skillet. Add onion and minced garlic and sauté, stirring frequently. Add mushrooms and spinach. When spinach is wilted turn off the heat and set aside.

Arrange 6 (+1 cut in half to fill up sides) polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle just enough cheese to cover the vegetable lightly. You don't want too much or it will become too cheesy and almost watery. Arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture.  Place a spoonful of pasta sauce over each "mound" of polenta and vegetables. Gently press each mound and spread sauces with the back of your spoon.  Sprinkle with remaining cheese, enough to cover the dish lightly.

Cover and place in refrigerator until ready to cook or cover (dont forget to spray the tinfoil) and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
 Polenta Lasagna. Gluten Free and vegan
yes, the bread on the side is GF. It is gluten free french bread from Deland Bakery
Happy Cooking Friends! 

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