Gluten-free Polenta lasagna

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Gluten-free Polenta lasagna

In this recipe, lasagna dough is prepared with polenta cooked in broth and almond milk to which grated parmesan cheese is added at the end. After cooling, the polenta is cut into 4-inch squares. Stacked as a lasagna with our fresh tomatoes, onions, mushrooms and fresh basil sauce and of course Parmesan and mozzarella cheese. Baked 40 minutes to amalgamate all flavors. Result is absolutely delicious!

Gluten-free Polenta lasagna

By Julie Vegetarien Print
Details
Prep time: 20 minutes + cooling time 1h
Cooking time: about 1h
Servings or yield: 4
Difficulty level: Easy
Ingredients
For Polenta
2 cups broth
2 cups almond milk, unsweetened
2 cups coarsely ground yellow cornmeal
½ cup grated Parmesan-Reggiano cheese
Salt and pepper to taste
For sauce
6 Italian tomatoes, cut in 2
2 garlic cloves, minced
1 medium onion, minced
200 g mushrooms, sliced
½ cup fresh minced basil leaves
3 tbsp. Olive oil
Salt & pepper to taste
I chili pepper, optional
Garnish
1 cup grated mozzarella cheese
¼ cup grated Parmesan
Fresh basil
Olive oil for drizzle

Preparation

For polenta crust, in a large saucepan bring milk, stock and basil to boil. When liquid comes to boil, add polenta and stir continuously with a wooden spoon or whisk until mixture thickens and starts to bubble 2-3 minutes. Reduce heat, stir in Parmesan and season with salt and pepper.

Oil a one 16-inch square baking pans and pour the polenta (you can use two 8-inch pans). Once it has cooled, place it in the refrigerator until firm, at least one hour. Meanwhile for sauce, scoop tomato seeds out of cavities from tomato halves. Gently squeeze tomato to remove the more water. Mince fresh tomato, transfer in a bowl with the rest of salsa ingredients, mix and set aside. In a pan, heat olive with minced garlic and chili pepper over high heat for 1 minute. Add mushrooms and onions and continue cooking for 5 minutes. Add minced tomatoes, salt and pepper to taste and cook another 5 minutes.

Add fresh basil and set aside. Preheat the oven to 400 F. Grease a large rectangle baking dish or add parchment paper. Remove polenta from refrigerator, cut into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish.

Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top. Cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses. Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes before serving. Serve with a drizzle of olive oil and fresh basil.

Tips, Tricks + Culinary ideas

Idea Serve with meat sauce.
Suggestion Double quantity of polenta for thicker pasta dough.
Astute Use a rubber spatula moistened with water to spread the mixture and flatten it evenly.
Tip Polenta can be made a day in advance and kept in the fridge covered with plastic wrap.

Preparation steps

étapes de préparation

1 - For polenta crust, in a large saucepan bring milk, stock and basil to boil.

étapes de préparation

2 - When liquid comes to boil, add polenta and stir continuously with a wooden spoon or whisk until mixture thickens and starts to bubble 2-3 minutes. Reduce heat, stir in Parmesan and season with salt and pepper.

étapes de préparation

3 - Oil a one 16-inch square baking pans and pour the polenta (you can use two 8-inch pans). Once it has cooled, place it in the refrigerator until firm, at least one hour.

étapes de préparation

4 - Meanwhile for sauce, scoop tomato seeds out of cavities from tomato halves. Gently squeeze tomato to remove the more water.

étapes de préparation

5 - Mince fresh tomato, transfer in a bowl with the rest of salsa ingredients, mix and set aside.

étapes de préparation

6 - In a pan, heat olive with minced garlic and chili pepper over high heat for 1 minute.

étapes de préparation

7 - Add mushrooms and onions and continue cooking for 5 minutes.

étapes de préparation

8 - Add minced tomatoes, salt and pepper to taste and cook another 5 minutes.

étapes de préparation

9 - Add fresh basil and set aside. Preheat the oven to 400 F.

étapes de préparation

10 - Preheat the oven to 400 F. Grease a large rectangle baking dish or add parchment paper. Remove polenta from refrigerator, cut into eight 4-inch squares and place half of the squares in the bottom of the rectangle baking dish.

étapes de préparation

11 - Spoon half of the sauce evenly over the polenta squares and top with half of the mozzarella and half of the Parmesan-Reggiano. Arrange the remaining 4 polenta squares on top.

étapes de préparation

12 - Cover with the remaining sauce, mozzarella and Parmesan-Reggiano cheeses.

étapes de préparation

13 - Bake for about 40 minutes, or until the cheese melts and the sauce is bubbling. Let the casserole stand for 5 minutes before serving. Serve with a drizzle of olive oil and fresh basil.

Vegetarien