Eggplant Polenta Lasagna
Vegetarian lasagna dish made with polenta instead of noodles and eggplant and mushrooms for additional veggie goodness.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
- 1 large eggplant (sliced into rounds about 1/4 inch thick)
- 16 ounces ricotta cheese (1 container)
- 1/4 cup Parmesan cheese
- 1 egg
- 16 ounces sliced mushrooms
- 24 ounces marinara sauce (1 jar)
- 18 ounces prepared polenta (1 tube, sliced into rounds about 1/4 inch thick)
- 16 ounces shredded mozzarella cheese
Preheat oven to 450 degrees F (230 degrees C).
Spray the eggplant rounds with a little olive oil spray, then place on a baking sheet and roast in the oven for about 20-25 minutes.
While the eggplant is roasting, in a medium bowl combine the ricotta cheese, Parmesan cheese, and egg.
Place the mushrooms in a microwave-safe dish and heat about 5 minutes on high, stirring halfway through, to soften them slightly.
Once the eggplant is done, turn the oven down to 350 degrees F (175 degrees C).
Spread a little of the marinara sauce on the bottom of a 9x13 casserole pan.
Place half of the polenta rounds on top of the sauce.
Spread half of the ricotta mixture on top of the polenta.
Place half of the eggplant rounds on top of the ricotta mixture.
Distribute half of the mushrooms on top of the eggplant.
Sprinkle half of the mozzarella cheese on top of the mushrooms.
Spread half of the marinara on top of the mozzarella.
Layer the rest of the ingredients: polenta, ricotta mixture, eggplant, mushrooms, sauce, mozzarella cheese.
Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for about 15 additional minutes.
Calories: 373kcal | Carbohydrates: 21g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 911mg | Potassium: 716mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1090IU | Vitamin C: 8.4mg | Calcium: 464mg | Iron: 2mg