We were quite surprised when we were planning our menu this past week and realized that one of our stapes, Polenta Lasagna, was missing from this blog. For shame on us, as it is such a delicious recipe.
Spoon 1/2 cup of marinara sauce (we used red bell pepper tomato sauce) into an 8-inch square baking dish and set aside.
To start, preheat oven to 350 degress and then prep by choppin up 1/2 cup zucchini, 1 cup onion and 1/2 cup red bell pepper. Saute onion and bell pepper until tender; add 1 cup soy crumbles (or meatless equivalent). Then add zucchini and 2 cloves of garlic. Add the rest of the 26-ounce marinara sauce into the pan.
Take the 16-ounce tube of polenta and slice into 18 slices. Arrange 9 slices on top of the bed of sauce in baking dish.
Top with half of the vegetable mixture and 1/4 cup of mozzerella cheese. (We added some shredded Parmesan, as well.)
Top with remaining half of vegetables and soy crumbles and remaining half of cheese. Bake for 30 minutes. Uncover and bake another 10 to 15 minutes.
This is a great meatless option for the week. It doesn't take that long to prepare since most of the time is spent baking, and it also is a bit light on the wallet.