This healthy spin on traditional lasagna is loaded with veggies and bursting with flavor. Polenta is used in place of noodles and goat cheese in place of ricotta in this layered one dish wonder. This recipe comes to us from Joy Bauer of JoyBauer.com.
- 3/4 teaspoon salt, divided
- 1 cup cornmeal
- a little nonstick cooking spray, for preparing the pans
- 2 medium zucchini, sliced into 1/4-inch slices
- 1 large eggplant, sliced into 1/4-inch rounds
- black pepper, to taste
- 1 1/2 cups marinara sauce, divided
- 3 ounces soft goat cheese, divided
Prepare an oven to 375 degrees. Bring 4 cups of water and 1/2 teaspoon of the salt to a boil in a medium pot over medium-high heat.
Slowly pour the cornmeal into the pot, whisking constantly. Bring the mixture back up to a boil and reduce heat to a low as soon as it boils. Simmer, whisking intermittently, for about 20 minutes, or until the polenta is thick, but maintains a spreadable consistency.
Prepare a grill pan with nonstick cooking spray. Place the grill pan over medium high heat and grill the zucchini slices and eggplant rounds for about 4 minutes per side, or until softened and charred on both sides. Sprinkle the veggie slices with another 1/4 teaspoon salt and black pepper as they cook on the grill pan. Transfer to a plate and set aside.
Prepare a 2 1/2 quart casserole dish with more nonstick cooking spray. Spread half the marinara sauce on the bottom of the dish. Pour half the polenta over the marinara and spread it in an even layer using a spatula. Place half the grilled zucchini and eggplant on the polenta and top the veggies with the remaining polenta. Layer the remaining zucchini and eggplant on top of the polenta and pour marinara sauce over everything.
Crumble the goat cheese to top the lasagna. Cover with aluminum foil and bake for 30 minutes. Remove the foil, cook 10 minutes more and enjoy!
Eggplant Polenta Lasagna
Servings per Recipe:Amount per Serving
Calories from Fat: 7g
Total Fat: 3g
Dietary Fiber: 7g
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