Wendy's Polenta Lasagna-Parve
makes 8 servings
vegetable broth for sauteing
1/2 large onion, chopped
3 cloves garlic, chopped
8 ounces sliced mushrooms
16 ounces fresh spinach OR 2 medium zucchini, shredded
salt
pepper
25 ounce jar of your favorite pasta/marinara sauce
1 1/2 tubes prepared polenta, sliced into 24 rounds
4 or 8 ounces vegan shredded mozzarella cheese (I like Daiya brand)
Preheat oven to 350°. Can also be prepared and placed, uncooked, in the refrigerator for a day until ready to cook.
Spoon 1/2 cup marinara sauce into an 9x13-inch baking dish to cover bottom, and set aside.
Heat a few tablespoons of vegetable broth in a large nonstick skillet over medium-high heat. Add onion and sauté, stirring frequently, 5 minutes or until onions are tender and translucent. Add garlic and cook 2 minutes. Add more broth, a little at a time as needed so the pan does not get too dry. Add mushrooms and sauté 4 minutes or until mushrooms are tender, stirring frequently. Add spinach (1/3 at a time) OR all of the shredded zucchini and stir. When spinach is wilted OR zucchini is cooked, add 3/4 cup of marinara sauce; reduce heat, and simmer 1 minute. Season to taste with a pinch of salt and pepper.
Arrange 12 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 2 ounces of cheese (or 4 ounces if you want this more cheesy and thus higher in calories and fat) over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture. Place a spoonful of pasta sauce over each "mound" of polenta and vegetables. Gently press each mound and spread sauces with the back of your spoon. Sprinkle with remaining 2 or 4 ounces of cheese.
Cover and place in refrigerator until ready to cook or cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
makes 8 servings
vegetable broth for sauteing
1/2 large onion, chopped
3 cloves garlic, chopped
8 ounces sliced mushrooms
16 ounces fresh spinach OR 2 medium zucchini, shredded
salt
pepper
25 ounce jar of your favorite pasta/marinara sauce
1 1/2 tubes prepared polenta, sliced into 24 rounds
4 or 8 ounces vegan shredded mozzarella cheese (I like Daiya brand)
Preheat oven to 350°. Can also be prepared and placed, uncooked, in the refrigerator for a day until ready to cook.
Spoon 1/2 cup marinara sauce into an 9x13-inch baking dish to cover bottom, and set aside.
Heat a few tablespoons of vegetable broth in a large nonstick skillet over medium-high heat. Add onion and sauté, stirring frequently, 5 minutes or until onions are tender and translucent. Add garlic and cook 2 minutes. Add more broth, a little at a time as needed so the pan does not get too dry. Add mushrooms and sauté 4 minutes or until mushrooms are tender, stirring frequently. Add spinach (1/3 at a time) OR all of the shredded zucchini and stir. When spinach is wilted OR zucchini is cooked, add 3/4 cup of marinara sauce; reduce heat, and simmer 1 minute. Season to taste with a pinch of salt and pepper.
Arrange 12 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 2 ounces of cheese (or 4 ounces if you want this more cheesy and thus higher in calories and fat) over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture. Place a spoonful of pasta sauce over each "mound" of polenta and vegetables. Gently press each mound and spread sauces with the back of your spoon. Sprinkle with remaining 2 or 4 ounces of cheese.
Cover and place in refrigerator until ready to cook or cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
