The Un-noodled Polenta Lasagna or...
gluten-free, meat free, without-the-rice pasta lasagna
Rice pasta has it's place and time for me once in a great while
BUT...
sometimes, I just don't feel like eating rice pasta.
Especially in the evening...it's a wee bit heavy on my tummy.
When I know the day will be filled with comings and goings...
a casserole made the day before is a day and labor saved.
So, here is how I make my un-noodled (no meat) lasagna.
Can be made ahead of time
4 to 6 servings...Prep and Cook Time: approx. 1 hour
Ingredients
2 cups polenta (cooked to directions)
2 cups mashed pumpkin (drained in a strainer)
1 med. eggplant (or zuchini)...sliced
1 large onion...chopped
2 cups mushrooms...sliced up
2 cups spaghetti sauce
2 cups shredded cheddar cheese
1 TBsp oil or pat of butter
Instructions
Heat oil/butter in saucepan
Saute onions until translucent; add mushrooms for 1 min. *
*(this will help take out excess moisture)
Lay 1 cup spaghetti sauce on bottom of casserole dish
then lay the rest of items in order as below:
the onions and mushrooms
mashed pumpkin
eggplant/zuchini
1 & 1/2 cup cheese
1 cup of spaghetti sauce
spread polenta over sauce
sprinkle rest of the cheese
Bake in pre-heated 300* oven for 40 minutes or until bubbly
Better than oodles of noodles.
Have yourself a polenta of a day, or night.
