Recipe for Portobello and Polenta Lasagna 
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Yield:
1
Ingredients:
Amount Ingredient
For roasted red bell pepper sauce: ----------------
2 x red bell peppers
3 x cloves garlic, chopped
3 x to 4 tablespoons olive oil
Salt
----------------- For lasagna: ----------------
2 qt water
1/2 tsp salt
2 cup coarse cornmeal (polenta)
1 cup chopped fresh basil
3/4 cup sun-dried tomato bits
1/2 cup nutritional yeast flakes, optional
4 tbl chopped garlic, divided use
1 lb sliced portobello mushrooms
3 tbl extra-virgin olive oil, divided use
Salt and pepper
8 oz baby spinach
Instructions:
Instructions: To make roasted red bell pepper sauce: Grill, broil or roast peppers until blackened. Place in a paper bag and allow to weep for 30 minutes. Peel off skins. Cut peppers in half. Remove seeds and veins and puree pepper halves in blender with garlic and olive oil until a sauce consistency is achieved. Salt to taste.

To make lasagna: Boil water in a heavy-bottomed 4-quart pot. Add salt, then gradually stir in cornmeal, whisking so that it does not lump up. Turn heat to a low simmer and stir every few minutes. Cook 20 to 30 minutes until grains are tender and mixture is thick. Add basil, tomato bits, nutritional yeast, if using, and 2 tablespoons chopped garlic. Simmer another minute, then pour into a large, oiled jelly roll pan (a cookie sheet with sides). Allow to cool completely; refrigerating will speed this process.

When polenta is cool enough to handle, it should be fairly firm. Cut into three equal pieces, horizontally.

While polenta is cooling, prepare vegetables. Toss sliced mushrooms with 2 tablespoons olive oil. Salt and pepper to taste. Spread on another cookie sheet and bake about 15 minutes, until browned and sizzling. Toss spinach with remaining tablespoon of oil and season with salt and pepper.

Roast tomatoes over burner or under broiler until blackened. Chop, blackened skin and all, then place in saute pan with remaining 2 tablespoons garlic, and salt and pepper. If tomatoes are not especially sweet, a teaspoon or two of sugar can be added. Simmer 5 to 10 minutes.

Preheat oven to 375 degrees.

To assemble lasagna, remove 2 polenta pieces from sheet and center remaining piece in sheet pan. Layer portobello slices on top. Then add another layer of polenta. Top that layer with spinach and roasted tomato sauce. Finish with final layer of polenta. Bake 30 minutes. To serve, cut into individual portions and top with roasted red bell pepper sauce.

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