Corrinas Perfect Polenta Lasag-nay
1 roll of prepared polenta cut into 1/2 inch pieces
1 large zucchini cut lengthwise 1/2 inch thick pieces
1/2 lb. portabella mushrooms cut 1/2 inch thick pieces
1 cup of no-salt added basil-tomato sauce
4oz of soy cheese shredded cheddar
3 - 4 oz of mozzarella soy cheese
1 whole Vidalia onion slice into rings
2-3 cloves of garlic smashed up or chopped
2 tablespoon olive oil
2 tablespoon of fresh basil chopped
Slice veggies, polenta and mozzarella cheese, (I like to use a cheese slicer or mandoline set at 1/2 inch)set aside. Measure out cheese and set aside. Pre-heat oven to 400°f Heat up a big skillet, add oil & garlic, when oil is hot place zucchini in pan and cook until they are slightly cooked, should be on the firm side, remove and set on a plate, do the same with the mushrooms, and onions (be careful not to break the rings of onion. Set aside. Choose a medium size round or oval pretty baking dish that you can also use to serve in.
Begin layering evenly as follows:
Little bit of sauce
Polenta slices
½ of the cheddar cheese sprinkled evenly
Mushrooms arranged neatly
Onions spread out
Polenta slices
Sauce smoothed over polenta
Sprinkle the rest of the Cheddar
Zucchini
Layer the mozzarella evenly
Bake until the top is melted and little bit brown and bubbly. *when finishe'd baking, let rest for at least 20 minutes. When cut it should be firm. Be careful not to use to much sauce it can get mushy. When cooled slightly, sprinkle with the fresh basil.
SO HOW'D IT GO?
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