Polenta Lasagna With Wild Mushrooms Recipe

Name: Polenta Lasagna With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/2-ounce) package dried porcini mushrooms; 1/2 cup hot water; 1 teaspoon olive oil; 1 cup chopped onion; 5 cups chopped portobello mushroom caps (about 3/4 pound); 4 cups chopped shiitake mushroom caps (about 1/2 pound); 3 cups chopped button mushroom caps (about 1/2 pound); 1/4 teaspoon salt; 1/4 cup dry red wine; 3 tablespoons tomato paste; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained; 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided; 1 teaspoon dried thyme; 1 (15-ounce) carton part-skim ricotta cheese; 2 large egg whites, lightly beaten; 2 (16-ounce) tubes polenta, each cut into 20 (1/4-inch-thick) slices; Cooking spray

Servings: persons

1 (1/2-ounce) package dried porcini mushrooms
1/2 cup hot water
1 teaspoon olive oil
1 cup chopped onion
5 cups chopped portobello mushroom caps (about 3/4 pound)
4 cups chopped shiitake mushroom caps (about 1/2 pound)
3 cups chopped button mushroom caps (about 1/2 pound)
1/4 teaspoon salt
1/4 cup dry red wine
3 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 teaspoon dried thyme
1 (15-ounce) carton part-skim ricotta cheese
2 large egg whites, lightly beaten
2 (16-ounce) tubes polenta, each cut into 20 (1/4-inch-thick) slices
Cooking spray

1
Combine porcini and hot water in a small bowl. Let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup mushroom liquid. Rinse and drain porcini; finely chop.
2
Preheat oven to 375u00b0
3
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add the porcini, portobello, shiitake, and button mushrooms. Sprinkle mushrooms with salt; saute 8 minutes.
4
Combine the reserved mushroom liquid, wine, tomato paste, rosemary, oregano, and tomatoes in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes.
5
Combine 1 cup mozzarella, thyme, ricotta cheese, and egg whites in a bowl; set aside.
6
Arrange 15 polenta slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with 2 1/2 cups mushroom mixture, 1 cup tomato sauce, and 1 1/4 cups ricotta mixture. Repeat layer with 15 polenta slices, remaining mushroom mixture, 1 cup tomato sauce, and the remaining ricotta mixture. Top with the remaining polenta slices and tomato sauce. Sprinkle the lasagna with 1 cup mozzarella. Cover and bake at 375u00b0 for 45 minutes.
7
Uncover and bake an additional 15 minutes. Let stand 5 minutes.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 19 ingredients. The key ingredients include: 1 (1/2-ounce) package dried porcini mushrooms, 1/2 cup hot water, 1 teaspoon olive oil, 1 cup chopped onion, and more.

Yes, Polenta Lasagna With Wild Mushrooms 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 With Wild Mushrooms

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