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Polenta Lasagna With Fried Zoodles

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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.