Sunday, November 21, 2010

Polenta Lasagna

Did you ever have an idea or thought at 3 in the morning and know that you have to do something with it?  For whatever reason I woke up last night thinking that I had to make  a polenta lasagna.  To be truthful I have never heard of such a thing before.  I didn't want to lose the thought so I googled polenta lasagna this morning to find out that I am definitely not the first person to think of this.  That's OK, the recipes I found gave me ideas for the one I put together this evening. 

As it turns out my Sister was unexpectedly at my Mother's today so we all decided to get together for dinner.  Often I bring my own meal as not to make too much work for my Mother.  Lucky for me I had this awesome lasagna to bring with me.  My sister and Father tried it and they both said it was great (they were right!).  And, my Sister will be over tomorrow with her kids so I know what we are having for lunch!

Polenta Lasagna

1 tube of polenta
24 oz vegan marinara sauce
1/2 red onion finely chopped
1/4 cup finely chopped celery
4 garlic cloves minced fine
3 cups fresh baby spinach
1 cup vegan cream cheese
2 tbsp nutritional yeast
1/3 cup parsley rough chopped
2 tbsp chiffonade of basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
4 oz Daiya mozzarella shreds
1 medium tomato, sliced
Small can sliced black olives
1 tbsp olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. 

Over medium heat in a saute pan heat the oil and add onions and celery until translucent and tender but not browned.  Add the garlic and spinach and cook until spinach is wilted and flavors develop. Season with salt and pepper.  Turn off heat and set aside

In a bowl mix the cream cheese, oregano, thyme, marjoram, parsley, basil, nutritional yeast and spinach mixture.  Stir to incorporate.

In the bottom of an 8x8 casserole dish pour half the marinara sauce.  Slice the polenta and place a layer of polenta on top of the sauce (9 rounds).  Top with 1/2 of the spinach and cream cheese mixture and then add another layer of polenta. Place the rest of the cream cheese on top and  follow with another layer of polenta.  Pour on the rest of the sauce and top with the Daiya cheese.  Cover the dish tightly with foil and bake for 30 minutes.  Remove from the oven, remove the foil and place tomato slices and sliced olives on top. Return to the oven and bake uncovered for an additional 20 minutes. 

Allow to cool for about 15 minutes before serving.

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