A delicious twist on traditional lasagna using creamy polenta and flavorful roasted vegetables.

This dish combines the comfort of lasagna with the unique texture of polenta and the earthy flavors of roasted vegetables. Perfect for a cozy family dinner or a special occasion, this recipe is sure to impress!

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 2 cups mixed roasted vegetables (such as bell peppers, zucchini, and eggplant)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp olive oil

Directions

1. Preheat the oven to 375°F.
2. In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and cook, stirring frequently, until thickened.
3. Pour the cooked polenta into a greased baking dish and let it cool and firm up.
4. In a skillet, heat olive oil and sauté the garlic until fragrant. Add the roasted vegetables, marinara sauce, Italian herbs, salt, and pepper. Cook for a few minutes until heated through.
5. Spread the vegetable mixture over the polenta in the baking dish. Top with shredded mozzarella and grated Parmesan cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Let the dish rest for a few minutes before serving. Enjoy your polenta lasagna with roasted vegetables!

Interesting Facts