Mushroom-Polenta Lasagna

Name: Mushroom-Polenta Lasagna
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams button mushrooms, trimmed and quartered; 425 grams whole San Marzano tomatoes, crushed by hand; 14 grams package dried porcini mushrooms, rinsed; 2 larges eggs, lightly beaten; 118 milliliters chopped fresh parsley, plus more for topping; 2 cloves garlic, minced; 8 servings Kosher salt; 0 teaspoons freshly grated nutmeg; 3 Tbsps extra-virgin olive oil; 8 servings Extra-virgin olive oil, for the baking dish; 1 small onion, chopped; 113 grams cup grated parmesan cheese (about; 710 milliliters grated part-skim mozzarella cheese; 591 milliliters instant polenta; 0 teaspoons red pepper flakes; 454 grams shiitake mushrooms, stems removed, caps quartered; 3 Tbsps tomato paste; 3 Tbsps unsalted butter

The recipe Mushroom-Polenta Lasagnan is ready in about 2 hours and 20 minutes and is definitely a great gluten free option for lovers of Mediterranean food. This main course has 638 calories, 26g of protein, and 36g of fat per serving. This recipe serves 8. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have instant polenta, shiitake mushrooms, olive oil, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert.

Instructions

Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes.

Ingredients you will need

Sauce

Water

Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.

Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Dutch Oven

Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms.

Ingredients you will need

Shiitake Mushrooms

Olive Oil

Butter

Equipment you will use

Bowl

Transfer to the bowl and add 1/2 teaspoon salt.

Ingredients you will need

Salt

Equipment you will use

Bowl

Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes.

Ingredients you will need

Tomato Paste

Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes.

Ingredients you will need

Shiitake Mushrooms

Crushed Tomatoes

Salt

Remove from the heat and stir in the parsley; season with salt.

Ingredients you will need

Parsley

Salt

Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Aluminum Foil

Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.

Ingredients you will need

Parmesan

Nutmeg

Egg

Equipment you will use

Whisk

Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Pan

Oven

Spread one-third of the polenta in the dish and top with half of the mushroom sauce.

Ingredients you will need

Mushrooms

Polenta

Sauce

Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)

Ingredients you will need

Mozzarella

Polenta

Sauce

Water

Equipment you will use

Whisk

Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes.

Ingredients you will need

Mozzarella

Equipment you will use

Broiler

Aluminum Foil

Sprinkle with parsley.

Ingredients you will need

Parsley

Let stand 15 minutes before serving.

Photograph by Con Poulos

Equipment

Ingredients

Servings:

454grams

button mushrooms, trimmed and quartered 425grams

whole San Marzano tomatoes, crushed by hand 14grams

package dried porcini mushrooms, rinsed 2larges

eggs, lightly beaten 118milliliters

chopped fresh parsley, plus more for topping 2cloves

garlic, minced 8servings

Kosher salt 0teaspoons

freshly grated nutmeg 3Tbsps

extra-virgin olive oil 8servings

Extra-virgin olive oil, for the baking dish 1small

onion, chopped 113grams

cup grated parmesan cheese (about 710milliliters

grated part-skim mozzarella cheese 591milliliters

instant polenta 0teaspoons

red pepper flakes 454grams

shiitake mushrooms, stems removed, caps quartered 3Tbsps

tomato paste 3Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.