Polenta lasagna – gluten-free

Time

50 min

SErves

2

Calories

621 kcal

Carbs

62g

Protein

23g

Fat

29g

Ingredients

For the polenta lasagna

  • 300 g zucchini – wash, cut lengthways into approx. 2 cm slices
  • 300 g aubergine – wash, cut lengthways into approx. 2 cm slices
  • 120 g organic corn semolina
  • 100 g processed cheese, vegan
  • 50 g onions – finely chopped
  • 500 ml of pureed tomatoes
  • 4 tbsp olive oil, heat-resistant
  • 2 tbsp yacon syrup
  • 1 tbsp tamari (wheat-free soy sauce)
  • 1 clove of garlic – finely chopped
  • 1 pinch of chilli flakes
  • 5 g basil – finely chopped
  • 5 g marjoram – finely chopped
  • 1 sprig of rosemary – finely chopped
  • Crystal salt and pepper from the mill

Instructions

Spicy tomato-herb-corn, sandwiched between zucchetti and aubergine slices – this is how a deliciously aromatic polenta lasagne is created.

Step 1

Fry the vegetable slices vigorously on both sides with 3 tablespoons of olive oil. Then remove from the pan and drain on kitchen paper.

Step 2

Preheat the oven to 180 ° C fan oven; Prepare a gratin dish (28 x 15 cm).

Step 3

Heat 1 tablespoon of oil in a saucepan and sauté the onions with the garlic. Then add the corn grits, sauté briefly and deglaze with the tomatoes.

Step 4

Mix well, cover the pot and let it steep for about 10 minutes over low heat. Then stir in the tamari, yacon and chilli, fold in the herbs and season with salt and pepper.

Step 5

Spread the zucchini slices in the gratin dish and brush with the corn mixture, depending on the desired thickness of the lasagne. Then top with the aubergine slices and cover with the processed cheese.

Step 6

Place it in the oven and bake for about 15 minutes.

Polenta lasagna
© ZDG/nigelcrane

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