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    You are in: Home / Recipes / Vegetable Polenta Lasagna Recipe
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    Vegetable Polenta Lasagna

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 20, 2014

      This was excellent. Keep in mind you can adjust the vegetables on top to suit your preferences. We omitted the mushrooms, peppers and onions. Instead we used shredded carrots, broccoli florets, tomato confit and diced winter squash. It was colorful, beautiful and delicious. Next time, I might make a little less polenta, as the bottom layer seemed a little thick. I will definitely make again.

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    • on February 02, 2014

      Amazingly good. Made half a recipe and still have leftovers. Had cold gouda polenta to use and wanted to use up 2 Italian sausage links. This was soooo good. Will make it all the time.

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    • on July 12, 2009

      This was definitely a delicious meal. However, it took a lot longer than the recipe indicates. From start to finish, including the cooling of the polenta, it was 2 1/2 hours. Had I roasted the peppers myself and not purchased jars, it would have been closer to 3 1/2. Was the result worth it? I guess. We all loved it and it disappeared. I just think it was a lot of work and time for what we got. Next time I would just cook the polenta, sautee the veggies and mix in the sauce until heated, spoon the polenta into bowls while hot and top it with sveggie mixture and sprinkle it with a little cheese. Done very quickly and easily and you get the same thing.

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    • on July 01, 2009

      Delicious, simple, and healthy! I easily veganized it by using Veganrella brand vegan cheese. Also, I used a large zucchini in place of the bell peppers. I sauteed the zucchini with the mushrooms and onions. I will definitely make this again since it is such a great gluten-free, (almost) vegan recipe!

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    • on June 20, 2009

      Super duper! I really loved this recipe as listed. And this is one of those recipes that just begs for future creativity. I'm already thinking of different things that I can add to the polenta, and different ways to top it. But as it's written, it's a perfect, easy comfort food that tastes great. I hate to admit this, but because it was a hot day when I made it, I didn't actually bake it for the final 30 minutes. I assembled it on a plate and heated it in the microwave. Still delish however, and a good summer strategy!

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    Nutritional Facts for Vegetable Polenta Lasagna

    Serving Size: 1 (331 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 203.3
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 2.3 g
    Cholesterol 11.0 mg
    Sodium 653.2 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 4.1 g
    Sugars 8.4 g
    Protein 7.7 g

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