Name: Polenta Lasagna
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 36 ounce polenta; 6 ounce vegan tofu ricotta (about 1-1.5 cups); 1.5 cup grated vegan mozzarella; 1 pinch salt; 1 pinch black pepper; 1 pinch nutmeg; 2 tbsp olive oil; 1 large onion (diced); 5 clove garlic cloves (roughly chopped); 14 ounce mushrooms (sliced); 0.5 tsp salt; 0.5 tsp black pepper; 1 tsp Italian seasoning; 8 ounce baby spinach (chopped); 0.6 cup roasted red pepper; 14 ounce canned tomatoes (drained); 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp cumin; 1 tsp Italian seasoning; 0.5 tsp salt; 0.5 tsp black pepper; 1 tsp sugar; 1 cup fresh basil (packed); 1.5 tsp lemon zest; 0.5 cup olive oil; 1 clove garlic cloves (fat); 0.5 tsp salt (to taste); 0.25 tsp black pepper (to taste); 8 cup water

Instructions

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1

Preheat oven to 400°F (204°C).
2

If using homemade polenta, prepare it first and refrigerate for hour (8) until firm. Slice into inch (0.75) thick pieces. If using store-bought polenta, slice 18 ounce polenta (2 x) tubes into inch (0.75) slices (12 slices per tube).
3

Heat olive oil (2 tbsp) in a large skillet over medium-high heat. Sauté onion (1 large) until tender (5 mins), then add garlic cloves (5 clove) and cook for mins (2). Reduce heat to medium. Add mushrooms (14 ounce), salt (0.5 tsp), black pepper (0.5 tsp), and italian seasoning (1 tsp). Sauté until the [mushrooms] release and evaporate their liquid (10 mins). Stir in baby spinach (8 ounce) until wilted and any liquid evaporates. Season to taste.
4

While the filling cooks, combine roasted red pepper (0.6 cup), canned tomatoes (14 ounce), olive oil (2 tbsp), smoked paprika (1 tsp), cumin (1 tsp), italian seasoning (1 tsp), salt (0.5 tsp), black pepper (0.5 tsp), and sugar (1 tsp) in a blender. Blend until smooth, adding a splash of [water] if too thick to blend. Taste for sweetness and smokiness.
5

Spray a [9x13 inch baking dish] with [olive oil]. Spread red pepper sauce (0.5 cup) evenly on the bottom. Layer with half of the prepared [polenta]. Top with all of the [spinach mushroom filling]. Dot with spoonfuls of vegan tofu ricotta (6 ounce), then sprinkle with vegan mozzarella (1.5 cup). Pour another red pepper sauce (0.5 cup) over the [vegan mozzarella]. Add the final layer of [polenta]. Pour remaining [red pepper sauce] over top, spreading evenly.
6

Cover the dish tightly with parchment paper and foil. Bake for mins (20). Remove foil and parchment, then bake uncovered for mins (15) to mins (20) more, until bubbling and warmed through.
7

While lasagna bakes, combine fresh basil (1 cup), lemon zest (1.5 tsp), olive oil (0.5 cup), garlic cloves (1 clove), salt (0.5 tsp), and black pepper (0.25 tsp) in a food processor. Pulse until combined.
8

Drizzle baked lasagna with [pesto] or serve on the side.