Polenta Lasagna With Cream Sauce Recipe

Name: Polenta Lasagna With Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh shiitake mushrooms; 1/2 large onion, sliced; Vegetable cooking spray; 1/2 (8-ounce) container fresh button mushrooms, sliced; 3/4 cup 1% lowfat milk; 2 tablespoons cornstarch; 2 tablespoons 1% lowfat milk; 1/4 cup 1/3-less-fat cream cheese, softened; 1/4 cup dry white wine; 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/4 teaspoon ground nutmeg; 2 (17-ounce) tubes plain or pesto-flavored polenta, cut into 1/2-inch slices; 1/2 cup grated Parmesan cheese, divided

Servings: persons

1/2 pound fresh shiitake mushrooms
1/2 large onion, sliced
Vegetable cooking spray
1/2 (8-ounce) container fresh button mushrooms, sliced
3/4 cup 1% lowfat milk
2 tablespoons cornstarch
2 tablespoons 1% lowfat milk
1/4 cup 1/3-less-fat cream cheese, softened
1/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
2 (17-ounce) tubes plain or pesto-flavored polenta, cut into 1/2-inch slices
1/2 cup grated Parmesan cheese, divided

1
Remove stems from shiitake mushrooms, and thinly slice.
2
Saute onion in a large nonstick skillet coated with cooking spray over high heat 3 minutes. Add shiitake and button mushrooms, and saute 3 to 4 minutes or until onion is tender. Add 3/4 cup milk, and bring to simmer.
3
Whisk together cornstarch and 2 tablespoons milk; stir into mushroom mixture. Add cream cheese and wine, stirring until blended. Remove from heat. Stir in salt, pepper, and nutmeg.
4
Spread 3 tablespoons of Cream Sauce in a 13- x 9-inch baking dish coated with cooking spray. Layer one-third of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with mushroom mixture. Top with one-third polenta slices and remaining Cream Sauce; top with remaining one-third of polenta slices.
5
Bake at 375u00b0 for 35 to 40 minutes or until bubbly. Sprinkle with remaining 1/4 cup Parmesan. Broil at high 3 to 5 minutes or until cheese is lightly browned. Remove from heat. Cover loosely with aluminum foil, and let stand 15 minutes before serving.
6
Note: For testing purposes only, we used Marjon Original Polenta found in the produce section of the supermarket.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 pound fresh shiitake mushrooms, 1/2 large onion, sliced, Vegetable cooking spray, 1/2 (8-ounce) container fresh button mushrooms, sliced, and more.

Yes, Polenta Lasagna With Cream Sauce 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.

That's it — enjoy your meal!

Polenta Lasagna With Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions