Polenta Lasagna With Fried Zoodles

Polenta Lasagna With Fried Zoodles

Lasagna, with a crunch? You got it. Who doesn’t love the crispy corners of a perfectly prepared lasagna? This polenta lasagna with fried zoodles guarantees that everyone will get their share of creamy on the inside, crispy baked polenta layers.

Polenta is the perfect base for this bright, fragrant, slightly spicy tomato lentil sauce that is so delicious I found myself eating it directly out of the pot with a spoon! This truly is (healthy) comfort food at its finest.

Gather you polenta, tomatoes and zucchini and let’s get cooking!

Polenta Lasagna With Fried Zoodles

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 3
Course: Main Course
Ingredients Method

Ingredients
  

Polenta
  • 1 cup polenta (quick cooking polenta)
  • 3 1/2 cups vegetable stock
  • 2 tbsp plant-based butter (I used Becel Vegan)
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • fresh ground pepper
Tomato Lentil Sauce
  • 1 (796 ml) can crushed tomatoes (or one can of pure tomato sauce)
  • 2 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 1 cup cremini mushrooms finely chopped
  • 1 540 ml can brown lentils
  • 1 tsp soy sauce
  • 1 tsp red wine vinegar
  • 1 tsp oregano
  • 1 tsp basil
  • 1 pinch thyme
  • 1/2 tsp red pepper flakes
  • 1/4 tsp liquid smoke
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
Zoodles
  • 2 zucchinis spiralized (I don't have a spiralizer so I used my mandolin)
  • 1 tbsp olive oil
  • sea salt

Method
 

Polenta
  1. Bring broth to a boil. Slowly pour in polenta, whisking constantly to avoid lumps. Reduce heat, add spices and plant-butter. Cook for about 5 minutes, until the polenta begins to pull away from the sides of the pot. Spread into a casserole dish, about 1 inch thick and refrigerate until set, about 1 hour.
    Cut into squared and brush lightly with olive oil.
    Preheat oven to 450.
    On a parchment lined baking sheet, bake for 30 minutes
Tomato Lentil Sauce
  1. Heat oil in a pot over medium-high heat.
    Add onions and mushroom and sauté until unions become translucent.
    Add tomato sauce, garlic, soy sauce, red wine vinegar, spices, red pepper flakes, liquid smoke salt and pepper. Allow tomatoes to heat through and for spices to become acquainted, about 10 minutes. Gently stir in lentils and let cook on low for a few more minutes.
Zoodles
  1. Spiralize zucchini using a vegetable spiralizer, mandonline or simply cut into thin strips using a sharp knife.
    Allow water to drain from zucchini on paper towels or on a clean kitchen towel, otherwise the zoodles will be mushy.
    Fry over high heat in a tiny bit of oil for 2-3 minutes. Remove from pan and place on paper towel lined plate or cooling rack.

Polenta Lasagna With Fried Zoodles

Offering luxurious rich flavour, and a delectable crunch, polenta is the perfect base for the bright and spicy flavors found in my hearty tomato and lentil sauce. This dish offers comfort seven ways ’til Sunday.

In a recent interview, Mick Jagger The Pig, PCLC declared that he and Garfield are kindred spirits. Could there be a lasagna connection? Readers wait with bated breath for his next exclusive interview.

OODLES OF NOODLES

We love pasta around here, in addition to this Smokey Gouda, Fried Leek Orzo Mac and Cheese we have a few more recipes for you to try:

Creamy Lemon Garlic Pasta

Roasted Red Pepper Pasta

Pesto Pasta and Beans

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Filed Under: Recipes, Whole Food Plant Based
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