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POLENTA LASAGNA

2006 Conference Cookbook  

This is  basically a classic lasagna, but instead of noodles, I use thin layers of sliced cooked polenta.

Preheat oven to 350 degrees

In an oiled lasagna-style pan, layer:
     -cooked polenta (sliced thin)
     -ricotta cheese filling (one carton stirred with one egg, 1 cup grated Parmesan or mozzarella,
                                    seasoned with salt & pepper, Italian herbs)
    
-roasted veggies and/or cooked ground beef (or turkey) and onion
     -prepared red sauce

Repeat the layers, and top with more grated cheese (I like mozzarella on the top)

Bake at 350 degrees until hot and bubbling, anywhere from 45 to 55 minutes, depending upon your oven.  
If the cheese on top starts to over-brown, cover the pan with foil.
Allow the lasagna to rest for five minutes before cutting into squares and serving.

Greek-Style
Feta cheese also works for a Greek-style twist: use lots of balsamic-roasted veggies (eggplant is nice, and red peppers,
Portobello mushrooms), pitted Kalamata olives make layers and top with plenty of red sauce

Southwestern-Style
Use spicy seasonings, and drained/rinsed black beans, green chilies, sliced black olives, and sautéed onions and peppers,
with layers of cooked chicken strips or ground Colman beef, or spicy Applegate Farms Red Pepper Sausages (sliced),
and topped with a spicy red sauce (add salsa to red sauce) and Jack cheese

Find cooked polenta in rolls at the supermarket and at health food Stores. You can always cook up your own from scratch, of course, and cool it in a cake or loaf pan, then slice it.

Enjoy!

 

 

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