I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.
Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.
Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.
For the base spread some Marinara on the bottom of the pan.
Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.
Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.
Layer pasta sheets on top of the ragout and nutritional yeast layer.
Add another layer of mushroom ragout.
Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.
Pour marinara on top of Alfredo and swirl the two sauces.
Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.
Bake for about 55 minutes.
Serve. Eat. Enjoy.
I have been thinking of making this dish for almost a week. It has been over a year since I have made polenta. Polenta is very versatile. You can make it creamy, like I have in this dish, or you can chill it firm and cut it into rounds or triangles. It can be baked, chilled and even fried. Polenta is a wonderful platform for so many different kinds of toppings. For this meal I made a Mushroom-Pepper Ragout.
This is a big bowl of comfort just waiting to be ate.
Italian Herbed Polenta:
- 3 c water
- 3 c vegetable broth
- 1 c yellow cornmeal
- 1/2 c nutritional yeast
- 1 tbsp All-purpose seasoning
- 1-2 tbsp Italian Parsley, chopped, garnish
- Olive oil, garnish
Bring water and vegetable broth to a boil. Add cornmeal to the broth, stirring frequently. Stir in the all-purpose seasoning. This is important to achieve a creamy lump-free polenta. As the polenta thickens stir to keep it from forming lumps. Cook for about 30 minutes. Before serving stir in nutritional yeast.
Spoon into bowl and drizzle with olive oil and sprinkle chopped parsley on the top.
- 2 tbsp Olive Oil
- 1oz. Dried Shitake mushrooms hydrated in 1c vegetable broth (save liquid)
- 10 oz. Cremini mushrooms, sliced
- 12 oz. Portabella mushrooms, sliced
- 1 large onion, diced
- 14 oz. Pepper Trio, frozen, thawed
- 3 cloves garlic, minced
- 1 tbsp All-Purpose Seasoning
- Vegetable broth, add to remains broth from soaking mushrooms to equal 3/4 c
- 3/4 c white wine
- 2 tbsp tomato paste
- Italian Parsley, fresh, chopped
In a large dutch oven over medium heat olive oil. Add mushrooms, onion, peppers, garlic and all-purpose seasoning. Stir.
Cook mushroom mixture for about 20 minutes. The mushrooms will reduce in volume considerably.
Add broth, wine and tomato paste. Stir until well combined. Cook until liquid has reduced in half.
Spoon on top of Polenta and sprinkle fresh Italian Parsley onto mushrooms.
Serve. Eat. Enjoy.
I mentioned the story about the Plant Sandwich in a previous post (The Alfredo Sauce Post). Here is my version of the Plant Sandwich. I have a couple of ideas floating around in my head for another version or two.
I used my GF Rustic Herb Bread. I find it is best to use the bread when it is fresh. Otherwise, it might start to crumble a little bit on you. I toasted the bread in a pan, however, I think I would press it like a panini the next time.
I also made a Chicken Alfredo Sandwich for my husband, using the Alfredo Sauce.
In a medium skillet over medium heat toast the inside of the Rustic Herb Bread. Remove toast from skillet and set aside on a plate.
Spoon Alfredo Sauce onto toasted slices of Rustic Herb Bread. Let the sauce work into the nooks and crannies of the bread.
Spray skillet with olive oil. Place spinach in skillet and wilt over medium heat. This will only take about 30-60 seconds. remove from heat. Place Spinach on one half of the toasted bread.
Layer tomato on top of spinach.
Spray skillet again. Place portabella in the middle of the skillet. Season with all-purpose seasoning. Cover skillet with lid and let the mushroom cap steam. about 1-2 minutes. Turn mushroom cap over and repeat steam process. Mushroom cap should be softened and tender.
Layer mushroom cap on top of spinach and tomato. Spoon some Alfredo Sauce onto mushroom. Top sandwich with other half of toasted bread.
Serve. Eat. Enjoy.