Polenta Lasanga

Yummy, yummy, yummy, yummy!

This was amazing. I changed a vegan recipe into a vegetarian recipe for our SUPER cold evening last night. I took out the things Joc doesn’t like and subbed a few items. Joc loved it and I took the leftovers for lunch. At 127 calories per serving, this is just the icing on the cake (which I also ate but won’t get into).

Photo from FatFreeVegan

Polenta Lasagna with Portabellas and Spinach

Here’s my adapted version:

1 18-ounce package prepared polenta
1 TBSP onion powder (Joc gags at onions, so powder it is)
1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch spinach (about 8 ounces after trimming)
1 teaspoon dried basil
salt and pepper to taste
1/4 C mozzarella cheese
1 1/4 cups marinara sauce (homemade or in a jar)
1/3 C parmesan cheese

Preheat oven to 375° F. Spray the bottom and sides of a 8×8-inch baking dish with non-stick spray and set aside.

Sauté the portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and onion powder and sauté for one more minute.

Add the spinach, basil, and 1/4 cup water. Sauté until the spinach is wilted and tender and the water has evaporated. Check seasoning and add salt and pepper if needed. Remove from the heat.

Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the spinach mixture over the sauce. Sprinkle with mozzarella cheese and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with parmesan.

Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.

Makes 6 servings!!!

The original version can be found at blog.FatFreeVegan.com or by clicking here.



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