Polenta Lasagna

While we were traveling in Australia, my wife's sister pulled this amazing dish of polenta lasagna out of the freezer and baked it for us with little fanfare as a prelude to such a mouth watering comfort food that I would quickly need to recreate to satisfy my cravings. As we know, my history with pasta is a long affair of love and hate, primarily hate, though verging more on strong dislike than extreme antagonism. I have discovered that I love fresh pasta, particularly when made by my wife. However, she has yet to make me lasagna noodles from scratch.... so when we tasted this dish where the pasta layers are replaced by layers of polenta squares (cornmeal! one of my favorite ingredients!), I knew it was a keeper, particularly when filled with beautiful roasted veggies.

We came home and I made a few changes, namely using cheese with fat (life's too short for fat-free cheese), and adding a tofu-egg layer as a lovely ricotta substitute.  The great thing about this dish is it can be made in advance and frozen, or baked and then reheated all week long. The link is for Canadian Living's recipe in case you want a meat version.

Polenta Lasagna 

• 6 c. water
• 1/2 tsp salt 
• 1 1/2 c. cornmeal
• 2-3 large carrots, peeled, thinly sliced
• 1 large eggplant, sliced (~1/2" thick) and salted for 20 min, then rinsed
• 1 large zucchini sliced (~1/2" thick)
• olive oil
• basil, oregano, thyme
• 1 450mL jar roasted red peppers, cut into thin strips (I only used half of the jar)
• 1/2 block tofu (soft or medium firm)
• 1 egg
• 1 quart jar homemade tomato sauce
•  ~300g mozzarella, grated

1. Bring the salted water to a boil and whisk in the cornmeal, reducing the heat to as simmer. Stir frequently for 10-20 minutes until thickened/cooked. Spread into a greased 9x13" pan and let cool.  (Put in refrigerator uncovered).
2. Toss the eggplant, zucchini, and carrots with olive oil, basil, oregano, and thyme. Place on a baking tray or in a roasting pan. Roast at 400 degrees F until tender. Remove and let cool. (probably 40 min?)
3. Crumble the tofu and beat in the egg, salt, pepper, and a pinch or two of italian seasoning. (You are welcome to double this amount for filling)
4. Once the polenta is cooled, cut it into squares, about 3 x 3" , but whatever size you do will be fine. Take the squares out of the pan and cut them in half horizontally so that you have two thin 3x3" squares.
5. Pour 1 c. sauce in a 9x13" pan. Place a layer of polenta squares covering the bottom of the pan. Layer eggplant, zucchini, carrot, and strips of roasted red peppers, tofu-egg layer (use all of it), eggplant, zucchini, carrot, and more red pepper. Then add 3/4 c. sauce over the top, layer of polenta squares, another 3/4 c. sauce and top with grated mozzarella. (You could adjust the layers as needed !)