Polenta Lasagna

Ingredients

The filling:

• 2 ounces onion, peeled and cut into 1-inch pieces
• 1 clove garlic, smashed and peeled
• 2 teaspoons olive oil
• 2 ounces eggplant, cut into 1-inch pieces
• 4 ounces zucchini, cut into 1-inch pieces
• ½ cup tomato puree
• Pinch dried oregano
• Pinch dried thyme
• 1 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1 tablespoon chopped fresh basil

The lasagna:

• Basic polenta (see recipe), chilled and cut into rectangles
• 5 ounces mozzarella (whole-milk or part-skim), cut into 5 slices

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    120 calories; 8 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 22 milligrams cholesterol; 687 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 servings

Preparation

1. Place onion and garlic in the bowl of a food processor. Process until finely chopped. Scrape into a 10-inch quiche dish, and add the oil. Stir to coat the onion and garlic. In a 650- to 700-watt oven cook, uncovered, at 100 percent power for 2 minutes.
2. While onion and garlic are cooking, finely chop the eggplant and zucchini in the food processor. Stir into the onion mixture. Cook, uncovered, at 100 percent power for 4 minutes.
3. Leaving the dish in oven, add the tomato puree, oregano, thyme and salt. Cook, uncovered, at 100 percent power for 3 minutes. Remove from the oven, stir in the pepper and basil, and set aside.
4. Place half the polenta slices spoke-fashion in a 14-by-11-by-2-inch dish. Top each slice with a fifth of the vegetable mixture. Then top each with a piece of mozzarella and another slice of polenta. Cook uncovered at 100 percent power for 5 minutes.

24 minutes