Canyon Ranch Blog

Polenta Lasagna

Nutrition Information (per serving)

calories
330
protein
18 g
sodium
679 mg
carbohydrates
35 g
fat
14 g
fiber
6 g
cholesterol
54 mg
Servings
4
Ingredients

Quick-Cooking Polenta
2¼ cups water
½ tsp sea salt
½ cup polenta

3 lb Roma tomatoes
½ tsp sea salt
8 1-oz slices fresh mozzarella cheese
24 lg basil leaves
3 Tbsp grated parmesan cheese
1 cup roasted red bell peppers, peeled and sliced

If you do not have individual crocks, assemble each lasagna serving and place in an 9 X 13 baking pan approximately 2 inches apart and follow directions for baking.
Instructions
  1. Preheat oven to 400F. Lightly coat a baking sheet with canola oil spray.
  2. Line a square baking dish with plastic wrap. In a medium saucepan over medium-high heat, bring water and salt to a boil. Whisk in polenta and stir to combine. Simmer until thickened, about 3 to 5 minutes. Spread polenta evenly in baking dish and allow to cool. Cut into 8 4-inch by 2-inch pieces.
  3. Slice tomatoes in half and place on sprayed baking sheet, sliced side up. Roast for 15 minutes, or until tomatoes begin to brown and caramelize. Remove from oven and cool slightly. Julienne tomatoes and place them in a colander to drain. Season with salt.
  4. Lower oven temperature to 350F.
  5. In each individual crock, place one piece of polenta on the bottom. Evenly cover the polenta with ⅓ cup roasted tomatoes, 2 tablespoons mozzarella, 6 basil leaves, 1 teaspoon parmesan and ¼ cup roasted red peppers. Place another piece of polenta on roasted red peppers and cover with another ⅓ cup tomatoes, 2 tablespoons mozzarella and 1 teaspoon parmesan.
  6. Place individual crocks on a baking sheet and place in the oven for 20 to 25 minutes, or until golden on top and bubbling.
If you do not have individual crocks, assemble each lasagna serving and place in an 9 X 13 baking pan approximately 2 inches apart and follow directions for baking.
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