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Recipe Detail Page
Polenta Lasagna with Roasted Vegetables
Early Summer 2011
For best flavour, use homemade tomato-based pasta sauce or good-quality sauce from a jar for this quick-fix, meatless take on lasagna that replaces pasta with layers of creamy polenta.
Serves 6
ROASTED VEGETABLES
1 small whole head garlic
1 medium eggplant, peeled and cut into 1-inch (2.5-cm) pieces
1 each large red and orange sweet pepper, seeded and cut into 1-inch (2.5-cm) pieces
1 each medium yellow and green zucchini, trimmed and cut into 1-inch (2.5-cm) pieces
1 large red onion, cut into 1-inch (2.5-cm) pieces
¼ cup (50 mL) olive oil
1 tsp (5 mL) Italian seasoning
2 bay leaves
½ tsp (2 mL) each salt and freshly ground black pepper
1½ cups (375 mL) pasta sauce
POLENTA
2 cups (500 mL) milk
2 cups (500 mL) water
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) salt
1 cup (250 mL) cornmeal
1½ cups (375 mL) freshly grated
Parmesan cheese
¼ cup (50 mL) finely chopped parsley
1. For roasted vegetables, preheat oven to 425°F (220°C).
2. Slice top off head of garlic to expose cloves. In a large roasting pan, toss together head of garlic, eggplant, sweet peppers, zucchini, onion, olive oil, Italian seasoning, bay leaves, salt, and pepper. Roast, uncovered and stirring occasionally, for about 45 minutes or until vegetables are tender and just beginning to brown. Remove roasting pan from oven and set aside.
3. Reduce oven temperature to 400°F (200°C).
4. When garlic is cool enough to handle, squeeze cloves from skins and stir into vegetables. Discard bay leaves.
5. Spread half of vegetables in a 12-cup (3-L) baking dish. Spoon half of pasta sauce over vegetables.
6. For polenta, bring milk, water, lemon zest and salt to a boil in a large saucepan over high heat. Very gradually add cornmeal in a thin stream, whisking constantly as you do so (don’t add cornmeal too quickly or the mixture will be lumpy).
7. Reduce heat to medium and cook, stirring often and reducing heat further if mixture spatters, for about 8 minutes or until polenta has thickened and is smooth. Remove from the heat. Stir in 1 cup (250 mL) Parmesan cheese and parsley.
8. Working quickly, spread half of polenta over vegetables. Top with remaining vegetables and pasta sauce. Spread remaining polenta evenly overtop. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 20 to 30 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.
Serves 6
