Polenta and Roasted Vegetable Lasagna
• 15 oz Galbani® Ricotta
• 8 oz Galbani® Chunk Mozzarella, shredded
• 2 cups Water
• 1 qt Milk
• 2 tsp Salt
• 2 cups Yellow cornmeal
• 2 Sweet peppers red, yellow, or orange, 1/2 inch dice
• 1 Green pepper, 1/2 inch dice
• 2 Zucchini, 1/2 inch dice
• 1 medium Red onion, 1/2 inch dice
• 1 Eggplant, peeled and diced
• 2 Tbsp Olive oil
• 3 cups Basic tomato sauce
Directions
- Preheat oven to 400°F.
- Heat water, milk, and salt in a large saucepan on medium high heat to a boil.
- Whisk in cornmeal slowly until combined to make polenta. Reduce heat to medium low and cook, stirring with a spoon for 20 minutes. Polenta will thicken.
- Pour polenta onto an 11×17-inch rimmed cookie sheet sprayed with cooking spray. Spread mixture until it forms an even layer. Allow to cool at least 30 minutes.
- While polenta cools, toss the vegetables and oil together in a large bowl with salt and pepper. Bake in a single layer on a large baking sheet for 30-40 minutes until the vegetables are caramelized. Remove from oven to cool slightly.
- Season the ricotta with salt and pepper to taste in a small bowl.
- To assemble, cut the cooled polenta in half to form two 11×8-inch sheets.
- Spray an 11×8-inch baking dish with cooking spray. Spread bottom of dish with 1 cup tomato sauce and top with 1 sheet of polenta.
- Top with half of the vegetables and 1 cup of the tomato sauce. Dollop 1/2 of the ricotta in tablespoons all around the top of the sauce.
- Top with other sheet of polenta, remaining vegetables, 1 cup of tomato sauce, and remaining ricotta in dollops. Top with the shredded mozzarella.
- Cover with parchment and then aluminum foil. Bake for 30 minutes. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more.
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