Polenta Lasagna with Smoky Red Pepper Sauce

Name: Polenta Lasagna with Smoky Red Pepper Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 x 18-ounce tubes of polenta (store-bought). OR See notes for making your own!; 6 ounces of Ricotta ( or sub this vegan tofu ricotta ) about 1-1 1/2 cups; 1-2 cups grated mozzarella cheese ( or use smoked mozzarella for great flavor, jack, or use melty vegan cheese); Generous pinch salt, pepper and nutmeg; 2 tablespoons olive oil; one onion, diced; 4-6 garlic cloves, rough chopped; 10-16 ounces mushrooms (sliced); ½ teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon Italian seasoning ( or use 1 tablespoon fresh rosemary or thyme); 2 heaping handfuls baby spinach, chopped ( or 8 ounces frozen); 1 roasted red pepper (out of a jar is OK) about 1/2 cup – 3/4 cup total; 1 x 14 ounce can diced tomatoes and their juices; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon Italian seasoning; 1/2 teaspoon salt and pepper; 1 teaspoon sugar; 1 cup packed basil ( or Italian parsley); 1-2 teaspoons lemon zest; ½ cup olive oil; 1 fat garlic clove; salt and pepper to taste; 8 cups water; 2 teaspoon salt; 2 teaspoons granulated garlic powder; 2 cups cornmeal; olive oil for coating sheet pan

Instructions

Prep:45minCook:45min

Vegetarian Polenta Lasagna with Roasted Red Pepper Sauce - an easy gluten-free lasagna recipe with the option to use store-bought polenta from a tube. If making polenta from scratch, allow 8 hours of refrigeration time (or make the day before) Vegan Adaptable or add Italian sausage for extra heartiness. Updated 10/19

Updated at: Sun, 14 Apr 2024 06:29:06 GMT