Best Vegan Polenta Lasagna Recipes

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VEGAN POLENTA LASAGNA



Vegan Polenta Lasagna image

Make and share this Vegan Polenta Lasagna recipe from Food.com.

Provided by Jacquiesa

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1 (18 ounce) package polenta
1 (6 ounce) bag Baby Spinach
1 (12 ounce) jar roasted red peppers
12 ounces spaghetti sauce
1 cup Italian style breadcrumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Cut polenta into 18 slices.
  • Put red peppers and spinach into food processor and pulse a few times until chopped.
  • In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce.
  • Line the bottom of the pan with polenta slices (you should use 9 slices).
  • Sprinkle bread crumbs on top of the polenta slices.
  • Spread the red pepper/spinach mixture on top of the polenta.
  • Sprinkle more bread crumbs.
  • Place the rest of the polenta slices on top of the red pepper/spinach mixture.
  • Spread the rest of the spaghetti sauce on top of the polenta.
  • Top with remaining bread crumbs.
  • Cover the dish with foil.
  • Bake for about 35 minutes.
  • Remove foil and bake for 5 more minutes.

Nutrition Facts : Calories 633.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 0.9, Sodium 1629.3, Carbohydrate 128.7, Fiber 13.7, Sugar 6.7, Protein 16.7

VEGETABLE POLENTA LASAGNA



Vegetable Polenta Lasagna image

I wouldn't call this lasagna, but I kept the recipes original name. It is low in fat and calories. From New Dieter's Cookbook. Polenta must cool for 1 hour. I like my veggies more crisp, so I barely cook them before adding them on top of the polenta. Great with a salad.

Provided by FrVanilla

Categories     Peppers

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 cups water
1 1/2 cups cornmeal
1 1/2 cups cold 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 fresh ground black pepper
6 medium red sweet peppers or 6 medium yellow sweet peppers, roasted and cut into thin strips
1 1/4 cups marinara sauce
1 cup mozzarella cheese
fresh basil (optional)

Steps:

  • For polenta, in a medium saucepan bring 2 1/2 cups water to a boil. In a medium bowl combine the cornmeal, 1 1/2 cups water and the 1 tsp salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to a boil, reduce heat to low. Cook about 10 minutes or until very thick. Pour into a 3-quart rectangular baking dish. Cool slightly. Cover and chill about 1 hour.
  • in large nonstick skillet cook onion in hot oil over medium heat for 3-4 minutes or until tender. Add mushrooms, 1/4 tsp salt and pepper. Cook and stir about 5 minutes or until mushrooms are tender. Remove from heat, stir in roasted sweet peppers.
  • Spread the marinara sauce over chilled polenta. Top with the vegetable mixture; sprinkle with cheese. Bake, covered, in a 350 oven for 30 minutes. Uncover, bake for 10-15 minutes more or until edges are bubbly. Garnish with basil, if desired.
  • *To roast peppers, quarter lengthwise; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Roast at 450 for 15-20 minutes or until skins are blistered and bubbly. Seal foil around peppers to form a packet. Let stand for 20 minutes. Peel peppers.

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