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Vegetarianized.com turned five on April 16th, but instead of a cake I made a lasagna. Ounce for ounce, polenta has less sodium and more fiber than lasagna noodles - plus it's a fun change of pace! I also like it because you can split up the work - make the polenta and refrigerate it overnight, then make the filling and bake it the following day. This is a springy version with mushrooms, mustard greens, leeks and sage combined with three cheeses - parmesan, ricotta and fontina.
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Mushroom and Mustard Green Polenta Lasagna

April 21, 2013

30 min or less active, fall, main, spring, winter

Vegetarianized.com turned five on April 16th, but instead of a cake I made a lasagna. Ounce for ounce, polenta has less sodium and more fiber than lasagna noodles - plus it's a fun change of pace! I also like it because you can split up the work - make the polenta and refrigerate it overnight, then make the filling and bake it the following day. This is a springy version with mushrooms, mustard greens, leeks and sage combined with three cheeses - parmesan, ricotta and fontina.
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Information

Servings: 8
Time: About 30 minutes active; 2 hours total (plus cooling the polenta overnight)
Price: About $20.00 total; $2.50 per serving
Nutrition (per serving):
Calories: 336.6
Protein: 20.3g
Fat: 12.8g
Saturated fat: 7.4g
Carbohydrates: 37.8g
Fiber: 4.3g
Sodium: 392.8mg
Cholesterol: 41mg
High In:
Good Source:
Low In:

Ingredients

  • 3 cups vegetable stock
  • 1 1/2 cups polenta
  • 3 oz parmesan cheese, grated
  • 2 Tbsp fresh sage, chopped fine
  • 1/4 cup flour
  • 3 cups fat-free milk
  • 1 cup ricotta cheese
  • 1 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups leeks (white and light green parts only), chopped
  • 6 garlic cloves, minced
  • 1 lb mushrooms, sliced
  • 1 lb mustard greens, stemmed and chopped
  • 1 cup fresh parsley
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 4 oz fontina cheese, grated and divided

Preparation

  1. In a large pot, heat vegetable stock over medium-high heat until boiling. Whisk in polenta until combined, then turn to low and cook 25 minutes. Remove from heat and stir in sage and parmesan cheese.
  2. Spray a 9"x13" casserole dish with cooking spray and spread polenta evenly over the bottom. Cover with foil and refrigerate until cooled and set, about 4 hours or overnight.
  3. Meanwhile, heat oven to 400 degrees.
  4. To make the béchamel sauce, whisk flour and milk together in a small pot over medium heat. When thickened, after about 8-10 minutes, remove from heat and add ricotta, pepper and nutmeg, and whisk until combined. Set aside.
  5. For the filling, heat a large skillet over medium heat and spray with cooking spray. Add leeks and garlic and sauté 3 minutes. Then add mushrooms, greens and SnP. Cook about 10 minutes more until most of the moisture is removed. Remove from heat and set aside.
  6. Put a board on top on the polenta and turn upside down until polenta comes out. Gently cut the polenta lengthwise.
  7. To assemble, spread 1/4 of the béchamel mixture evenly on the bottom of the casserole dish. Then gently place the bottom half of the polenta on top. Spread half of the vegetable mixture, half of the béchamel sauce and half of the fontina cheese over the polenta. Then place the second half of the polenta on top. Lastly, spread with the remaining vegetable mixture, béchamel and fontina.
  8. Bake covered 25 minutes. Then remove cover and bake 15 minutes more. Remove and let stand 15 minutes before serving.

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