Polenta Lasagna

Polenta Lasagna

Polenta Lasagna


Makes 6 servings


4-1/4 cups water, divided
1-1/2 cups whole grain yellow cornmeal
4 teaspoons finely chopped fresh marjoram
1 teaspoon olive oil
1 pound fresh mushrooms, sliced
1 cup chopped leeks
1 clove garlic, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/8 teaspoon black pepper
2 medium red bell peppers, chopped
1/4 cup freshly grated Parmesan cheese, divided


  1. Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13X9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.
  2. Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.
  3. Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350°F. Spray 11X7-inch baking dish with nonstick cooking spray.
  4. Cut cold polenta into 12 (3-1/2-inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving.

Nutritional Information

Serving Size: 1 lasagna wedge
Calories 201
Calories from Fat 19 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 7 mg
Carbohydrate 34 g
Fiber 7 g
Protein 9 g
Sodium 148 mg

Dietary Exchange

Starch 1-1/2
Vegetable 2
Meat 1/2
Fat 1/2

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