SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Vegetable-Polenta Lasagna

Makes: 8 servings
Prep 20 mins Chill 30 mins Bake 350°F 40 mins
Vegetable-Polenta Lasagna
Ingredients
  • 2 1/2  cups  water
  • 1 1/2  cups  yellow cornmeal
  • 1 1/2  cups  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  ground black pepper
  • 2 12  ounce jar  roasted red sweet peppers, drained and cut into thin strips
  • 1 1/4  cups  marinara pasta sauce
  • 1  cup  shredded mozzarella cheese (4 ounces)
  •  Snipped fresh flat-leaf parsley (optional)
Directions

1. For polenta, in a medium saucepan, bring the 2 1/2 cups water to boiling. Meanwhile, in a small bowl, combine cornmeal, the 1 1/2 cups water, and the 1 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until very thick, stirring frequently. Spread evenly in an ungreased 3-quart rectangular baking dish; cool. Cover and chill about 30 minutes or until firm.

2. Preheat oven to 350 degrees F. 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 black pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat. Stir in roasted peppers.

3. Spread marinara sauce over chilled polenta. Top with vegetable mixture; sprinkle with cheese.

4. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. If desired, sprinkle with parsley.

Nutrition Facts (Vegetable-Polenta Lasagna )
  • Servings Per Recipe 8,
  • cal. (kcal) 188,
  • Fat, total (g) 7,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 27,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 8,
  • vit. A (IU) 486,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 649,
  • Potassium (mg) 473,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe