Recipes
Polenta and Roasted Vegetable Lasagna
Description: A hearty, vegetarian lasagna perfect for a crowd. The roasted vegetables add complexity and an undercurrent of subtle garden flavors.

Instructions:

Preheat oven to 375 degrees F.         

Boil 2-1/2 cups cold water in medium saucepan. Whisk together remaining 1-1/2 cups cold water with the cornmeal and 1-1/4 teaspoons salt. Add cornmeal mixture to boiling water, whisking constantly. Cook and stir until mixture boils; reduce heat to low. Cook until very thick, stirring occasionally, 10 minutes.  Remove from heat; stir in 2 cups cheese. Cool completely; whisk in eggs.      

Toss vegetables with olive oil in large roasting pan. Roast in oven until tender, stirring once, 30 minutes. Remove from oven and season with salt and pepper to taste.

Spread cornmeal mixture in greased 13 x 9-inch baking dish; bake for 20 minutes.  Remove from oven; spread half of marinara sauce on top. Spoon half of vegetables over sauce; sprinkle with half of remaining (3 cups) cheese. Repeat layers with second half of marinara, vegetables and cheese.   

Bake until golden brown, 25 minutes. Let cool 10 minutes before cutting.  Makes 8 to 10 servings.

Ingredients:
4 cups cold water        
1 1/2 cups yellow cornmeal/polenta        
1 1/4 teaspoons salt        
2 large eggs        
2 red bell peppers, cut into strips (3 cups)        
2 medium zucchini, sliced (3 cups)        
1 medium eggplant, cubed (5 cups)        
1/2  pound mushrooms, quarter (2-1/2 cups)        
2 tablespoons olive oil        
Salt and freshly ground pepper         
1 12-ounce jar marinara sauce (1-1/2 cups)        
1 2-pound package Tillamook® Shredded Mozzarella Cheese (8 cups)