Polenta Lasagna with Freezer Goodies
A good use for your freezer veggies, tomato sauce, and pesto. Roasted veggies are great in this and/or sun-dried tomatoes with pesto. Thaw before assembling. After you bake the polenta in the oven, you need to create two 8 or 9-inch squares. I make one in a regular square pan (oiled) and the other in a square pan with removable bottom (also oiled). You could also make the second free-form on a oiled cookie sheet.
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- 1 1/2 cup veggie broth
- 1/2 tsp salt
- 1 1/2 cups polenta (stone-ground cornmeal)
- 3 cups water
- 2 cups marinara sauce
- Filling options: 2 cups roasted vegetables, 1 cup pesto, 1 cup chevre or other cheese, a handful of sun-dried tomatoes, caramelized onions.
- 1 cup grated Mozzarella cheese for topping
- Preheat oven to 350.
- To make polenta, bring broth and water to a boil in a medium saucepan with lid that can go in the oven too.
- Slowly whisk in the polenta.
- Lower heat to simmer and whisk polenta for four minutes, until thickened slightly.
- Put a lid on that pot and place in the preheated oven.
- Bake for 35 minutes, until polenta is cooked but still spreadable.
- Pour half the polenta into an oiled 8 or 9-inch square pan.
- Pour the other half into either a square pan with removable bottom or form into a square of the same size on an oiled cookie sheet (this will be the top layer).
- Let them cool a while or refrigerate if you need to assemble right away.
- Now preheat oven to 375.
- Place your lasagna toppings on the polenta in the square pan: pesto, half the marinara, chevre or other cheese, roasted veggies, sundried tomatoes--whatever you have.
- Flip the second polenta square on top of the first.
- Spread the rest of the marinara on top and sprinkle with the Mozzarella.
- Bake for 45 minutes.
- Let cool five minutes before serving.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/