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Polenta Lasagna




Source of Recipe


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Recipe Introduction


servings 6
points 4


List of Ingredients




1-1/2 cups whole grain yellow cornmeal
4 teaspoons finely chopped fresh marjoram
1 teaspoon olive oil
1 pound fresh mushrooms, sliced
1 cup chopped leeks
1 clove garlic, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/8 teaspoon black pepper
2 red bell peppers, chopped
1/4 cup freshly grated Parmesan cheese, divided

Recipe



1. Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13×9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

2. Heat oil in medium nonstick skillet. Cook and stir mushrooms, leeks and garlic over medium heat 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.

3. Place bell peppers and 1/4 cup water in food processor or blender; process until smooth. Preheat oven to 350°F. Spray 11×7-inch baking dish with nonstick cooking spray.

4. Cut cold polenta into 12 (3-1/2-inch) squares; arrange 6 squares in bottom of prepared pan. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown.



Nutrients per Serving
Calories 201
Calories from Fat 19 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 7 mg
Carbohydrate 34 g
Fiber 7 g
Protein 9 g
Sodium 148 mg