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Vegan Bolognaise Polenta Lasagna
This easy to put together dish is a crowd please at pot luck parties or a family dinner!
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting time 10 minutes
Total Time 1 hour 35 minutes
Servings 8
Ingredients
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 1 lb vegan crumbled faux meat, I like Beyond Burger Brand, it's gluten & soy free
- 14 oz frozen assorted colored pepper strips, thawed
- 10 oz sliced mushrooms
- 32 oz canned chopped tomatoes, I like San Marzano style
- 6 oz can of tomato paste
- 2 tsp dried Italian seasoning
- 1/2 tsp chili pepper flakes
- 1 tsp dried oregano, crumbled
- 1 1/2 tsp fennel seeds
- 1/2 tsp kosher salt
- 1/2 tsp coarse pepper
- 32 oz logs of already cooked polenta, usually sold in 16 oz each
- 16 oz mozzarella style vegan cheese, shredded
Instructions
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Over medium/high heat at the olive oil In a 6 quart sauce pan or frying pan, add the onions, garlic and vegan ground “meat”, cook until most of the liquid has been cooked off and it’s browned, about 6 to 8 minutes
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Add the pepper strips and mushrooms and continue sautéing for another 5 minutes, stirring occasionally
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Add the remaining ingredients except the vegan cheese and turn down to low and cover slightly and let simmer for 20 minutes, take off heat.
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Preheat oven to 350 degrees F
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Spray a 9X11 casserole dish with cooking spray or drizzle olive oil
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Slice the polenta logs into 15 slices each and lay the first 15 slices flat on the bottom of the casserole dish and spoon half of the bolognaise mixture on top of that and spread evenly, sprinkle the vegan cheese evenly over that and then repeat with a second layer of polenta slices, remainder of sauce and shredded cheese.
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Place the lasagna in the oven, covered with foil for 35 minutes, uncover and bake for another 10 to 15 minutes until golden brown on top
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Cover and let rest for 5 minutes before serving, serves 8