POLENTA LASAGNA

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Polenta Lasagna image

Provided by Barbara Kafka

Categories     dinner, quick, casseroles, main course

Time 24m

Yield 5 servings

Number Of Ingredients 13

2 ounces onion, peeled and cut into 1-inch pieces
1 clove garlic, smashed and peeled
2 teaspoons olive oil
2 ounces eggplant, cut into 1-inch pieces
4 ounces zucchini, cut into 1-inch pieces
1/2 cup tomato puree
Pinch dried oregano
Pinch dried thyme
1 teaspoon kosher salt
Pinch freshly ground black pepper
1 tablespoon chopped fresh basil
Basic polenta (see recipe), chilled and cut into rectangles
5 ounces mozzarella (whole-milk or part-skim), cut into 5 slices

Steps:

  • Place onion and garlic in the bowl of a food processor. Process until finely chopped. Scrape into a 10-inch quiche dish, and add the oil. Stir to coat the onion and garlic. In a 650- to 700-watt oven cook, uncovered, at 100 percent power for 2 minutes.
  • While onion and garlic are cooking, finely chop the eggplant and zucchini in the food processor. Stir into the onion mixture. Cook, uncovered, at 100 percent power for 4 minutes.
  • Leaving the dish in oven, add the tomato puree, oregano, thyme and salt. Cook, uncovered, at 100 percent power for 3 minutes. Remove from the oven, stir in the pepper and basil, and set aside.
  • Place half the polenta slices spoke-fashion in a 14-by-11-by-2-inch dish. Top each slice with a fifth of the vegetable mixture. Then top each with a piece of mozzarella and another slice of polenta. Cook uncovered at 100 percent power for 5 minutes.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 235 milligrams, Sugar 3 grams

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