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1
To make polenta, in large saucepan, bring water to a boil over medium-high heat.
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2
Gradually whisk in polenta.
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Stir with whisk, and cook until polenta is thick, about 10 minutes.
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4
Season with rosemary and salt and pepper to taste.
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5
Pour polenta into two 8x8-inch baking pans until 3/4-inch thick.
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6
(You will need two layers of polenta.)
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7
Alternatively, pour polenta into 1 large pan and, when cool, cut polenta into two layers to fit size of 8x12-inch lasagna pan.
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Smooth and level surface with spoon.
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9
Let cool, and refrigerate for 1 hour or until firm.
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10
Preheat oven to 400F.
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11
To roast eggplant, using a knife tip or fork, punch several holes in eggplant, and roast for 45 minutes, or until flesh is soft and skin is charred.
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12
Alternatively, grill or broil eggplant.
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13
Cut in half and, with spoon, scrape soft flesh from skin and chop coarsely.
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14
Increase temperature to 450F.
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15
To roast pepper, place on baking sheet, and cook, turning, until skin chars and flesh softens.
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Remove from heat, peel, seed and cut into strips.
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Set aside.
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18
Unmold polenta, taking care not to break.
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19
If using two 8x8-inch pans, cut the pieces so they fit in 8x12-inch lasagna pan.
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20
Reserve single piece of polenta for top layer.
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21
Reduce heat to 350F.
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22
To make vegetable filling, in saucepan, combine mushrooms, onions, garlic and 1/4 cup water, and cook over medium heat, covered, until onions are soft.
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23
Uncover, and cook until liquid evaporates.
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24
Transfer to large bowl, and stir in eggplant, pepper, basil, oregano, beans and soy mozzarella-style cheese.
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25
Spread 1 cup marinara sauce in bottom of lasagna pan.
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26
Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta.
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27
Add remaining marinara sauce.
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28
Top with Parmesan-style cheese.
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29
Cover baking dish, or make double layer of parchment paper under aluminum foil to cover dish.
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30
Bake for 30 minutes, or until thoroughly heated through.
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31
Remove from oven, and let stand 10 minutes before slicing.
