Polenta Lasagna Recipe

Name: Polenta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 2 ounces onion, peeled and cut into 1-inch pieces; 1 clove garlic, smashed and peeled; 2 teaspoons olive oil; 2 ounces eggplant, cut into 1-inch pieces; 4 ounces zucchini, cut into 1-inch pieces; 1/2 cup tomato puree; Pinch dried oregano; Pinch dried thyme; 1 teaspoon kosher salt; Pinch freshly ground black pepper; 1 tablespoon chopped fresh basil; Basic polenta (see recipe), chilled and cut into rectangles; 5 ounces mozzarella (whole-milk or part-skim), cut into 5 slices

Servings: persons

2 ounces onion, peeled and cut into 1-inch pieces
1 clove garlic, smashed and peeled
2 teaspoons olive oil
2 ounces eggplant, cut into 1-inch pieces
4 ounces zucchini, cut into 1-inch pieces
1/2 cup tomato puree
Pinch dried oregano
Pinch dried thyme
1 teaspoon kosher salt
Pinch freshly ground black pepper
1 tablespoon chopped fresh basil
Basic polenta (see recipe), chilled and cut into rectangles
5 ounces mozzarella (whole-milk or part-skim), cut into 5 slices

1
Place onion and garlic in the bowl of a food processor.
2
Process until finely chopped.
3
Scrape into a 10-inch quiche dish, and add the oil.
4
Stir to coat the onion and garlic.
5
In a 650- to 700-watt oven cook, uncovered, at 100 percent power for 2 minutes.
6
While onion and garlic are cooking, finely chop the eggplant and zucchini in the food processor.
7
Stir into the onion mixture.
8
Cook, uncovered, at 100 percent power for 4 minutes.
9
Leaving the dish in oven, add the tomato puree, oregano, thyme and salt.
10
Cook, uncovered, at 100 percent power for 3 minutes.
11
Remove from the oven, stir in the pepper and basil, and set aside.
12
Place half the polenta slices spoke-fashion in a 14-by-11-by-2-inch dish.
13
Top each slice with a fifth of the vegetable mixture.
14
Then top each with a piece of mozzarella and another slice of polenta.
15
Cook uncovered at 100 percent power for 5 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ounces onion, peeled and cut into 1-inch pieces, 1 clove garlic, smashed and peeled, 2 teaspoons olive oil, 2 ounces eggplant, cut into 1-inch pieces, and more.

Yes, Polenta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Lasagna

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