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Roasted Vegetable Polenta Lasagna
Melissa Hart

Roasted Vegetable Polenta Lasagna

Slices of prepared polenta replace noodles and make a crisp, sturdy base for roasted vegetables and marinara. Roast the vegetables until their liquid cooks off before layering. Otherwise the neat red-and-gold slices turn into a slippery puddle.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tubes 18 oz each prepared polenta, sliced 1/3 inch thick
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 8 oz cremini mushrooms quartered
  • 2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Toss the zucchini, bell pepper and mushrooms with the olive oil, Italian seasoning, salt and pepper on a sheet pan.
  3. Roast the vegetables for 20 minutes, stirring once, until browned and no liquid pools on the pan.
  4. Spread 1 cup marinara in the baking dish and layer half the polenta slices, half the vegetables, 3/4 cup mozzarella and 1 tablespoon Parmesan.
  5. Repeat the polenta, vegetable and cheese layers and finish with the remaining marinara, mozzarella and Parmesan.
  6. Lower the oven to 400°F and bake for 25 to 30 minutes, until the sauce bubbles and the top browns.
  7. Rest for 10 minutes before cutting into squares.