Cheesy Polenta Lasagne with Mushrooms and Seitan

Name: Cheesy Polenta Lasagne with Mushrooms and Seitan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams cremini mushrooms, thinly sliced; 3 Tbsps all-purpose flour; 237 milliliters 1/4 pound Italian Fontina, coarsely grated (about; 3 garlic cloves, thinly sliced; 237 milliliters ounces Gruyère, coarsely grated (about , divided; 1 teaspoons grated nutmeg; 3 Tbsps olive oil; 907 grams logs ready-made plain polenta; 227 grams seitan (patted dry and thinly sliced); 1 teaspoons thyme leaves; 1 sticks unsalted butter; 3 Tbsps water; 591 milliliters whole milk

You can never have too many Mediterranean recipes, so give Cheesy Polenta Lasagne with Mushrooms and Seitan a try. One serving contains 996 calories, 38g of protein, and 34g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of logs ready-made polenta, flour, fontina, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish.

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Butter

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Baking Pan

Oven

Melt butter in a 2-to 3-quart heavy saucepan over medium heat.

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Butter

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Sauce Pan

Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.

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All Purpose Flour

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Whisk

Meanwhile, heat milk in a separate small saucepan until just about to boil.

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Milk

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Sauce Pan

Add milk to roux in 2 batches, whisking constantly until very smooth. Bring to a boil, whisking, then cook, whisking, 30 seconds.

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Milk

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Whisk

Remove from heat and whisk in Fontina, half of Gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.

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Fontina Cheese

Gruyere

Nutmeg

Salt

Equipment you will use

Whisk

Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes.

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Mushrooms

Garlic

Pepper

Salt

Cooking Oil

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Frying Pan

Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes.

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Mushrooms

Seitan

Thyme

Add water and cook briefly, scraping up any brown bits.

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Water

Spread 1/2 cup cheese sauce in bottom of baking dish.

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Spread

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Baking Pan

Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce.

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Spread

Polenta

Sprinkle with remaining Gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes.

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Gruyere

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Oven

Let stand 5 minutes before serving.

—Lasagne can be assembled 1 day ahead and chilled.

Let stand at room temperature 30 minutes before baking.—Any leftover polenta log can be sliced and sautéed in oil or butter to serve with eggs at breakfast.

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Prepared Polenta

Butter

Egg