Recipes and Cooking Vegetable-Polenta Lasagna 4.1 (14) 1 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 29, 2011 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Chill Time: 30 mins Bake Time: 40 mins Total Time: 90 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 ½ cup water 1 ½ cup yellow cornmeal 1 ½ cup water 1 teaspoon salt 1 small onion, thinly sliced 1 tablespoon olive oil 4 cup fresh mushrooms, halved ¼ teaspoon salt ¼ teaspoon ground black pepper 2 12 ounce jar roasted red sweet peppers, drained and cut into thin strips 1 ¼ cup marinara pasta sauce 1 cup shredded mozzarella cheese (4 ounces) Snipped fresh flat-leaf parsley (optional) Directions 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. Preheat oven to 350°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. Spread marinara sauce over chilled polenta. Top with vegetable mixture; sprinkle with cheese. Bake, covered, for 30 minutes. Bake, uncovered, for 10 to 15 minutes more or until edges are bubbly. If desired, sprinkle with parsley. Print Nutrition Facts (per serving) 188 Calories 7g Fat 27g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 188 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 649mg 28% Total Carbohydrate 27g 10% Total Sugars 3g Protein 8g Vitamin C 1.5mg 8% Calcium 131.3mg 10% Iron 2mg 11% Potassium 473mg 10% Folate, total 20.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.