Delicious Polenta Lasagna Recipe | Easy & Flavorful

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1 lasagna wedge Fiber 7 g Carbohydrate 34 g Cholesterol 7 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 19 % Calories 201 Protein 9 g Sodium 148 mg DIETARY EXCHANGE: Meat 1/2 Vegetable 2 Starch 1-1/2 Fat 1/2