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Pretty WIld Vegan Tomato-Fredo Polenta Lasagna
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Pretty Wild Vegan Tomato-Fredo Polenta Lasagna

Gluten-free variation of vegan lasagna.
Cuisine Italian, Oil-free, Vegan, whole food plant based
Keyword Bean, cannellini, cashews, Oil-free, polenta
Prep Time 30 minutes
Cook Time 20 minutes
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.