Vegan Polenta Lasagna

2020-04-26
  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 60m
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  • Zucchini and Polenta Lasagna

Nutritional Info

This information is per serving.

  • Calories

    180
  • Fat

    10

Ingredients

  • 1 24oz. jar marinara sauce
  • 1 cup chopped onion
  • 1/2 cup peeled and chopped eggplant
  • 1 tube Lightlife Gimme Lean sausage
  • 1 cup chopped mushrooms
  • 2 garlic cloves, minced
  • 1 16oz. tube polenta, cut into 18 slices
  • 1/2 cup Daiya Mozzarella Style Shreds

Method

Step 1

Preheat oven to 350 degrees.

Step 2

Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.

Step 3

Water saute the onion in a large nonstick pan over medium-high heat until tender. Add sausage and use a spatula to break it up until it’s crumbled into small pieces. Add more water as necessary.

Step 4

Add mushrooms, zucchini, eggplant, and garlic. Saute until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.

Step 5

Arrange 9 polenta slices over the marinara in baking dish, and top evenly with half of vegetable mixture.

Step 6

Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.

Step 7

Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.

 

Bon Appetit!

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