Polenta Lasagna

1. 1

   Preheat oven to 350u00b0.

2. 2

   Slice the polenta into rounds about 1/8-inch thick; set aside. Mix balsamic vinegar into sauce; set aside.

3. 3

   Heat a saute pan over medium-high heat. Add oil and tilt pan to coat it. Add onions and stir to coat with oil. Cook onions, stirring often, for about 3 minutes or until beginning to turn translucent. Add garlic and shredded carrots; cook for 3 minutes, stirring often. Stir in mushrooms and saute until they are lightly browned. Set vegetable mixture aside to cool slightly.

4. 4

   In a large bowl, combine the ricotta cheese, 1/2 cup of the Parmesan, 1 cup of the mozzarella, and remaining ingredients. Stir to blend well. Add cooled vegetable mixture to cheese and mix well.

5. 5

   Spray a 9x13-inch baking pan with non-stick spray. Spread a thin layer of sauce on the bottom of the pan and top that with polenta slices (they do not need to cover every area, but there should not be large gaps). Spread another thin layer of sauce over polenta slices and top that with half of the cheese mixture. Add a second layer of polenta slices and repeat sauce and filling layers. Top with a final layer of polenta slices and the remaining sauce. Sprinkle remaining cup of mozzarella over sauce and bake for 1 hour. Let lasagna sit for at least 20 minutes before cutting. Sprinkle individual servings with remaining Parmesan, if desired.

6. 6

   Lasagna can be made up to 2 days ahead; cover and refrigerate. Let it sit at room temperature for 1/2 an hour and bake for 45 minutes at 325u00b0, or until heated through.

7. 7

   For vegan option, omit egg and replace the ricotta with 12 ounces of firm tofu blended in a food processor with 1 cup drained and rinsed cannellini beans. Replace Parmesan with rice Parmesan or nutritional yeast flakes and replace mozzarella with rice or soy mozzarella.

No additional tips available.