Hearty and delicious Polenta Lasagna with Smoky Red Pepper Sauce – a easy easy, gluten-free lasagna recipe utilizing store-bought polenta. A vegan adaptable important dish – correct for vacation gatherings, that might be made ahead!
Here’s a actually fundamental recipe for Polenta Lasagna with a smoky Roasted Red Bell Pepper Sauce it’s hearty, powerful and filled with flavor! Using polenta rather of pasta retains this gluten-free. This model is crammed with a savory mix of mushrooms and spinach, but different veggies work properly right the following too – eggplant, peppers, zucchini, roasted butternut squash. Keep it vegetarian, make it vegan ( tofu ricotta and vegan cheese) or actually sense unfastened so as to feature Italian sausage for additional heartiness. I know you’ll discover your personal inventive method to make nice use of this! And please share the way you adapt this within the feedback below!
It begins with cooking the “filling” for the lasagna. This might well be sautéing veggies like mushrooms, or zucchini and eggplant in olive oil with garlic and onion, or roasting off slices of eggplant or butternut squash within the oven. You might well also brown a few spicy Italian sausage.
I all of the time desire to throw in handfuls of chopped greens to bump up the nutrition factor.
Spinach, arugula or kale is nice.
While the veggies are cooking make the speedy Smoky Red Pepper Sauce.
Roasted peppers and diced tomatoes move into the blender alongside with a few of the sautéed onion and garlic from the skillet, and a few olive oil.
Blend this right into a creamy sauce.
I like so as to feature a bit smoked paprika, to offer it a trace of smoky flavor.
If pressed for time, you may perhaps all of the time use store-bought marinara sauce.
In this recipe, to simplify and make issues easier, I’m also utilizing store-bought polenta in a tube. It’s also very fundamental to make your personal agency polenta and I’ll placed the directions within the recipe notes. I’ve made it equally ways, and equally methods work great.
Slice the tubes in half first, then cut every edge into 6 identical items about ½ inch thick. Each tube will supply you 12 slices.
Then start your layering.
Start with 1 cup of the sauce on a greased 9×13 inch baking dish.
Add the primary layer of polenta.
Top with all your filling. Here I’m utilizing mushrooms and spinach.
Dot with 6-8 ounces of ricotta cheese. You might well also make this absolutely vegan by utilizing vegan tofu ricotta.
Sprinkle with 1 – 1 ½ cups of shredded mozzarella. You might well also use vegan cheese.
Pour ¾ cup of sauce over the cheese.
Top with the last layer of ricotta.
Pour the remainder sauce over top.
You can maintain it quite lean like this or upper with additional mozzarella, as much as you.
Cover tightly with foil and bake at 400 F for 25 minutes. Remove foil and proceed baking for 20-25 additional minutes, or till bubbly and sauce has thickened slightly.
Drizzle with pesto, utilizing both store-bought, or do-it-yourself – I’ll supply a speedy recipe within the recipe notes.
Hope you take pleasure in this hearty vegetarian polenta lasagna!
polenta lasagna with smoky red pepper sauce
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Vegetarian Polenta Lasagna with Roasted Red Pepper Sauce – an fundamental gluten-free lasagna recipe with the choice to make use of store-bought polenta from a tube. Vegan Adaptable or upload Italian sausage for additional heartiness.
2 x 18 ounce tubes of polenta ( shop bought). See notes for making your own.
4–8 ounces of Ricotta ( or sub this vegan tofu ricotta )
1–2 cups grated mozzarella cheese ( or use smoked mozzarella for vast flavor, jack, or use vegan cheese)
Generous pinch salt, pepper and nutmeg
2 tablespoons olive oil
one onion, diced
4–6 garlic cloves, tough chopped
16–20 ounces mushrooms ( sliced) or sub different veggies ( eggplant, peppers, zucchini – you’ll need about 3 –4 cups cooked) You might well also roast veggies within the oven- butternut, eggplant, etc.
2 heaping handfuls child spinach, chopped
½ teaspoon salt, pepper to taste
Smoky Red Pepper Sauce ( or use 3 cups store-bought marinara)
8 ounce jar roasted red peppers ( 2 huge red bell peppers roasted, or about 2 cups roasted)
1 can diced tomatoes ( fire roasted provides vast flavor) and their juices (or use tomato puree)
2–3 tablespoons olive oil
½ teaspoon smoked paprika (optional, in case you desire a smoky flavor)
Salt and Pepper to style (this relies at the tomatoes you use, with the fireplace roasted tomatoes, it didn’t need any salt.)
Quick pesto drizzle:
1 cup packed basil
1–2 teaspoons lemon zest
½ cup olive oil
1 fats garlic clove
salt and pepper to taste
Preheat oven to 400 ( prep and meeting will take round 45 minutes)
Heat 1-2 tablespoon olive oil in a huge skillet over medium excessive heat. Saute the onion, stirring till tender, about 5 minutes, upload garlic and prepare dinner 2 additional minutes. Place ½ of the cooked onion garlic combination in a blender for the sauce. ( If utilizing shop offered sauce, just depart all of it within the skillet.) Turn skillet to medium ( or medium low) and upload the mushrooms ( or different veggies) and salt, and saute till they launch their liquid and are cooked through, about 10 minutes.
While those are cooking, make the sauce. Add the diced tomatoes ( and juices) to the blender (along with the cooked onions and garlic) and upload the tired roasted peppers. Add 2-3 tablespoons olive oil. This offers the sauce a delicious creamy richness. Add the smoked paprika. Blend till creamy and smooth. If the sauce is just too thick to get motor operating upload a bit water ( a tablespoon at a time) simply to get it going. Taste. It have to have a candy smoky flavor. Season with salt and pepper.
Prep the NULL tubes of polenta. ( Remember to style it) It’s least difficult to chop the tube in half. Then in quarters, so every quarter yields 3 identical slices. So 12 slices every from every tube.
Toss the spinach within the filling and wilt. Adjust salt and pepper and make certain it tastes flavorful. Began assembling.
Spray a 9×13 inch baking dish with olive oil. Place one cup sauce at the bottom, coating evenly. Add the primary layer of polenta. Top with all of the filling, spreading it out evenly. Dot with spoonfuls of ricotta. Sprinkle frivolously with salt, pepper and nutmeg. Top with shredded cheese. Pour ¾ cup sauce frivolously over the cheese. Then upper with last layer of polenta. Pour remaining sauce over top, utilizing a spatula to coat the polenta evenly.
At this level you might well upload additional cheese, or maintain it a bit leaner, as much as you. Cover tightly with foil and bake 25 minutes. Remove foil and bake exposed for 20-25 additional minutes till bubbly and sauce thickens. While it’s baking make the Pesto Drizzle.
To make the pesto drizzle, merely area meals in a meals processor and pulse till combined.
When the polenta lasagna is performed cooking you might well drizzle it frivolously with the pesto or serve it at the side.
Keep in mind, no longer all shop offered polenta tastes the same. The Trader Joe’s model might be very flavorful. Your greatest bet is to chop a tiny piece off the cease and style it. If it tastes bland, you’ll ought to bump up the taste and salt within the filling and sauce. Things like garlic powder, onion powder and herbs help, and most importantly salt. The pesto drizzle will assist much too.
To make your personal agency polenta, deliver 8 cups water to a boil in a medium pot. Add 2 teaspoons salt and any herbs you’re keen on ( dried rosemary, thyme, herbs de provence). When water is boiling, very slowly pour and whisk in 2 cups corn meal, whisking out any clumps. Cover, turn warmth to low and prepare dinner 20-25 minutes, stirring a pair times. Grease a sheet pan with olive oil ( roughly 13x 18 inch, with edges) actually well. Grease a flat steel spatula actually well. Pour out the polenta so it’s ½-¾ inch thick – noting, you won’t ought to make use of the entire pan, so leap on one end. If the polenta sticks to the spatula, just pour a bit olive oil over the polenta, coating the spatula with it. Flatten it out to an even thickness. I typically conceal about ¾ of a huge thirteen x 18 inch sheet pan (leaving 3 inches of the sheet pan bare- simply due to the fact in case you stretch it to fill the entire pan, polenta might be too thin). Let cool, then refrigerate till very firm, about 3 hours, or overnight ( or as much as 3 days). Cut into 24 , 2 ½ inch squares- otherwise you might well cut out 16, 4-inch squares. If you cease up with a few smaller scraps, I typically just tuck those within the lasagna within the first, base layer, under so they don’t show, leaving the prettier cuts for the upper layer
Serving Size 1 ½ items – With the basil pesto
Amount Per Serving
% Daily Value*
Total Fat 26g40%
Saturated Fat 7.8g
Total Carbohydrate 36.7g12%
Dietary Fiber 5.6g23%
Vitamin A 14%Vitamin C 96%