Vegetarian

Polenta Lasagna is for Dinner.

Polenta Lasagna takes several minutes to prepare.

Polenta Lasagna takes several minutes to cook.

Polenta Lasagna makes 6 servings.

The ingredients for Polenta Lasagna are:

4 Cups boiling water
1 1/2 cups whole grain yellow cornmeal
4 tsp finely chopped fresh marjoram
1 Tbsp olive oil
1 pound mushrooms, sliced
1 cup chopped leeks
1 clove garlic, minced
1/2 cup shredded mozzarella cheese
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
1/8 tsp black pepper
2 medium red bell pepper, chopped
1/4 cup water
1/4 cup grated Parmesan cheese

Here is how you make Polenta Lasagna:

1. Coat inside of slow cooker with nonstick cooking spray. Combine 4 cups boiling water and cornmeal in slow cooker; mix well. Stir in marjoram. Cover; cook on Low 3 - 4 hrs or on High 1 - 2 hrs, stirring occasionally. Cover & chill about 1 hour or until firm.2. Heat oil in medium nonstick skillet over medium heat. Add mushrooms, leeks and garlic; cook and stir 5 minutes or until leeks are crisp-tender. Stir in mozzarella cheese, basil, oregano and black pepper.3. Place bell peppers and water in food processor or blender; process until smooth.4. Cut cold polenta in half and place one half in bottom of slow cooker. Top with half of bell pepper mixture, half of mushroom mixture and 2 Tablespoons Parmesan cheese. Place remaining polenta over Parmesan cheese; layer with remaining bell pepper and mushroom mixtures and Parmesan cheese. Cover; cook on Low 3 hrs until cheese is melted and polenta is golden brown.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BATTAT.

The nutritional information for Polenta Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 245.3

• Total Fat: 8.0 g
• Cholesterol: 10.5 mg
• Sodium: 168.8 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 5.7 g
• Protein: 11.6 g

The dietary needs meet for Polenta Lasagna is Vegetarian