How to make it

  • Preheat oven to 350 F.
  • Slice poleta into 1/8 " rounds, set aside.
  • Stir balsamic vinegar into marinara sauce, set aside.
  • Heat sauce pan over medium heat and add oil tilt pan to coat.
  • Add onions and stir often for 3 minutes.
  • Add garlic and carrots; cook for 3 minutes stir often, add mushrooms and cook until lightly browned. Set vegetable mixture aside.
  • In a large bowl, combine ricotta cheese, 1/2 cup of Parmesan, 1 cup mozzarella and all of the remaining ingredients. Blend well.
  • Spray a 9x13 inch pan with non-stick spray then spread a thin layer of marinara sauce in pan and top with polenta slices trying not to leave large gaps between. Spread another thin layer of sauce over polenta.
  • Top with half the ricotta mixture then halve of the vegetable mixture.
  • Add another layer of polenta and repeat sauce and filling layers ending with a layer of polenta and sauce. Bake for 50 minutes the add 1 cup mozzerella on top and bake an additional 5 - 10 minutes. Allow lasagna to rest 10 minutes covered with foil before slicing. Serve with additional parmesan cheese

Reviews & Comments 2

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  • conner909 13 years ago
    Looks like a very tasty vegetarian dish!
    Was this review helpful? Yes Flag
    " It was excellent "
    crabhappychick ate it and said...
    This sounds VERY interesting! Will try it when the weather cools off. LOL...don't want to fire up the oven when its over 90 outside! Thanks.
    Was this review helpful? Yes Flag

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