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Pretty Wild Vegan Tomato-Fredo Polenta Lasagna
Gluten-free variation of vegan lasagna.
Servings 8
Cost $30.00 total
Equipment
- High Speed Blender
- knives
- cutting surface
- 9x13 baking dish
Ingredients
Marinara Sauce
- 2 to 3 cups good-quality oil-free marinara sauce depending on how saucy you like your dishes!
- 1 small onion diced
- 1 rib celery small dice
- 1 small or 4 baby cut carrot, diced
- 1 tsp garlic cloves minced
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
Filling
- 2 -3 medium zucchinis sliced 1/4-inch thick
- 8 oz mixed greens chard baby kale and baby spinach, steamed until just wilted
- 1 medium onion small dice
- 1 whole green or yellow bell pepper small dice
- 4 oz mini Bella or shitake mushrooms chopped
- 1 15 oz can cannellini beans drained and rinsed
- 8 oz fresh mixed leafy greens
Tomato-Fredo
- 1 cup raw cashews soaked in water for at least 1 hour
- 1 14 oz can diced tomatoes with juices
- 1/4 cup tomato paste
- 1/4 teaspoon red pepper flakes or to taste (optional)
- Salt and pepper to taste
- 2 18 oz tube prepared polenta, cut into about 18 (1/2-inch) slices
- Sliced fresh basil leaves for garnish optional
Instructions
Method
- Preheat the oven to 375º F.
- Heat a stainless steel pan to mercury ball temp.
- Add onion, carrots, celery, green pepper, and mushrooms and zucchini to the pan
- dry or steam sauté till onions are translucent
- Add the garlic and cook for 1 minute more, until very fragrant.
- Add the wine, thyme, and rosemary. Raise the heat and bring the wine to a simmer, uncovered. When wine is bubbling, lower the heat, and allow it to simmer until reduced by about half, about 5 minutes.
- Turn off heat, cover and set aside.
- Spread about ¾ cup of the marinara sauce on the bottom of a 2-quart baking dish, then arrange the polenta slices in a single layer on top of the sauce.
- 1 Arrange the zucchini, onion mixture over the polenta, followed by the spinach, chard, and kale.
- Place another later of polenta on top of the vegetable layer.
Make the Tomato-Fredo
- Put all the following in a high-speed blender and puree till smooth:
- soaked cashews
- 1 14oz can diced tomatoes in sauce
- 1/4 cup tomato paste
- 1/4 teaspoon red pepper flakes, or to taste
- Salt and pepper to taste
- Pour this Tomato-Fredo sauce evenly over the surface concentrating on the center. Drizzle regular marinara around edges and zig-zag design over entire top.
- Cover and bake for 10 to 20 minutes, or until hot and bubbling.
- Remove from oven and let rest for 5 minutes or so, then serve. Garnish each serving with more sauce and fresh basil if desired. Serve with salad.
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