I was craving some kind of polenta-marinara type thing, but I didn’t want the melted cheese you usually find with those kinds of recipes. A blog search turned up this recipe for polenta lasagne with portobello mushrooms and kale.
From the blog FatFree Vegan Kitchen, it turned out to be incredibly delicious. It does not, however, serve six. More like four small servings. I’m eager to try more stuff from this blog, particularly to neutralize holiday feasting episodes.
I have been making this one for a while, and it’s great.
But for those of us who eat real pasta, I think it’s actually better when made with regular lasagne noodles. I actually made this two nights ago, so it’s funny that I logged into Chowhound and saw this post immediately.
See my comments at the bottom of the web log post for how I modified… basically, I doubled the whole recipe, did the mushroom and kale fillings separately (and used half lacinato kale / half red leaf kale), and mixed in just 1/4 of the “cheese” filling in with the kale (none with the mushroom), then thickened the rest of the “cheesy” sauce by itself. Built the whole thing in layers with olive oil, tomato, and “cheese” on top, and baked for ~ 25 minutes in a 375 oven. Even more delicious (to me) than the polenta one, and doesn’t fall apart as much.
I just made this again, and it actually does make a pretty good sized portion. Not “4 small portions” as I said in this original post. More like 5 normal sized servings. Maybe I was just starving the first time I made it!