Quantcast

newsletters


Polenta Lasagna with Creamy Mushroom Sauce

Vegetarian Times Issue: April 1, 2006   p.70

This recipe has its roots in polenta pasticciata, a traditional Italian dish of polenta layered with a béchamel sauce. It’s a great way to use tubes of prepared polenta, available in most supermarkets. For a thicker lasagna, you can make it in an 8x8-inch dish; the cooking time will be the same.

Directions

  1. Preheat oven to 375F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
  2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.
  3. Coat 10x10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
  4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Member Rating: 1111

ingredient list

Serves 8

  • 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
  • 8 oz. button mushrooms, sliced
  • 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
  • 2 cloves garlic, minced (about 2 tsp.)
  • 3/4 cup plus 2 Tbs. low-fat milk
  • 2 Tbs. cornstarch
  • 1/4 cup reduced-fat cream cheese, softened
  • 1/4 cup dry white wine or low-sodium vegetable broth
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 2 17-oz. tubes polenta, cut into 1/2-inch slices
  • 1/2 cup grated Parmesan cheese

Nutritional Information

Per SERVING:

Calories 176
Protein 8g
Total fat 3g
Saturated fat 2g
Carbs 28g
Cholesterol 10mg
Sodium 732mg
Fiber 2g
Sugars 4g
Your rating: 
Rate this Recipe
| Save to MY RECIPES Remove from MY RECIPES

Log In + start saving recipes

Add a comment

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!
Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Offer valid in US only.
Canadian subscriptions | International subscriptions