Recipe: Polenta Vegetable Lasagne
Adapted from Vital Juice. A scrumptious meal that’s perfect for the transition period in early Fall. You can cook the polenta yourself, but I’ve shortened the process in this recipe with my favorite pre-made polenta. I love using the leftovers for breakfast with toast + scrambled eggs (like huevos rancheros–yum!).
2 small zucchinis, cubed
6 large white mushrooms, sliced
1 small onion, chopped
8 whole, peeled garlic cloves
1/4 cup coconut oil
1 tbs Herbes de Provence
sea salt + fresh ground pepper to taste
Heat oven to 400°F. Place chopped vegetables + garlic in a baking dish. Mix with oil, seasonings and salt + pepper, until everything is coated with oil. Roast for 30 minutes until vegetables are cooked through and golden brown. Pull garlic cloves from the mixture, place in a small bowl and mash with a fork.
1 box crushed tomatoes
3 tbs organic butter
2 garlic cloves, minced
1/4 cup chopped fresh herbs (basil, oregano, rosemary, thyme) or 1 Tbs dried
2 tbs tomato paste
sea salt and pepper to taste
Melt butter in a medium saucepan. Add garlic and cook for 2 minutes. Add tomato paste (and dried herbs, if using). Stir and cook another minute or so, then add crush tomatoes and reserved garlic. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 10 minutes. Add salt, pepper, and fresh herbs (if using) to taste. Add reserved roasted vegetables to sauce and heat through.
Heat 1 tsp of coconut oil in small saucepan. Add 1/4 inch slices of polenta and fry until golden on both sides.
To assemble, place one piece of polenta on plate and top with vegetable mixture, placing another piece of polenta on top of it and topping with one more piece of polenta and vegetables. Feel free to add parmesan or basil to top.