Last night I made a lasagna for a gluten-free friend, so used rounds of polenta instead of regular lasagna noodles. I adapted elements of this recipe for the fillings. These quantities made a moderately generous four servings for hungry people.
Polenta Lasagna with Swiss Chard and Mushrooms
500 gr tube of polenta (or make your own, let it set), sliced thinly
Jar of tomato sauce (or make your own)
2/3 cup finely chopped onions
2 minced cloves of garlic, separated
8 oz of cremini mushrooms
2 bunches of swiss chard, stemmed and cored
1/4 tsp hot pepper flakes
1/4 tsp nutmet
8 oz ricotta
1/2 cup grated parmesan
salt and pepper
Preheat oven to 375F.
Blanche swiss chard in boiling water for one minute. Drain and squeeze out all the liquid, then chop up. Sauté onions, one minced clove of garlic, and chilli peppers in olive oil until soft. Add swiss chard, season with salt and pepper. Set aside.
Heat up more oil in a heavy pan, add mushrooms and last clove of garlic. Sauté for about 10 minutes, or until mushrooms have browned, dried up, released, and reabsorbed their liquids. Season with a dash of nutmeg, salt and pepper.
In a casserole dish, put down a slop of tomato sauce, then put down a layer of polenta. Put in half the mushrooms, half the swiss chard, a few dollops of ricotta, a sprinkling of parmesan, and tomato sauce. Repeat. Put on a final layer of polenta, top with tomato sauce, ricotta, and parmesan.
Bake in the oven for 30 minutes with tinfoil covering it. Take off the tinfoil and bake for another ten minutes.