Portobello-Basil Open-Face "Lasagna" with Polenta (Vegetarian)

By RecipeWrangler

I like to buy those tubes of polenta, but then I have to figure out some way to use them and this is my latest attempt. You can double-stack these ingredients for a more lasagna-type bake or omit the tomato sauce altogether and use fresh tomatoes to make little pizzas.

Ingredients

• Seasonings for sauce, if you are not using jarred sauce:
• Note: I happened to have Trader Joe's brand everything on hand, but you can use whatever brand you would like.
• 1 container Trader Joe's Organic Polenta (tube/roll)
• 1 can Trader Joe's Organic Tomato Sauce or 2 cups of Jarred Marinara
• 1 1/4 cups Trader Joe's Shredded Mozzarella Cheese, Low Moisture, Part Skim
• 1 1/4 cups Trader Joe's Quattro Formaggio, Shredded 4 Cheese Blend
• 2 packages Giorgio Fresh Sliced Portobello Mushrooms
• 12-24 Fresh Basil Leaves, depending on their size
• Onion Powder
• Garlic Powder
• Parsley
• Oregano
• Basil
• Salt
• Pepper
• Sugar

Preparation

Step 1

Preheat oven to 350°, use disposable aluminum 1/2 tray or 9x13 casserole
1. Trim gills from portobello slices. Sauté portobellos in a small amount of olive oil. When cooked, remove from pan and set aside.
2. Add tomato sauce to pan. If not using jarred sauce, sprinkle-in seasonings to taste. Cook until hot and seasonings meld. Then, remove from heat.
3. Slice polenta into 12 slices.
4. Layer ingredients in pan as follows:
a - Small amount of sauce to coat pan.
b - Polenta: 4 across, 3 down.
c - Top each polenta circle with small amount of sauce.
d - Top with 1/3 of the shredded cheese.
e - Layer basil leaves over top, 1-2 leaves per piece of polenta.
f - Top with portobello slices, 1-2 slices per piece of polenta.
g - Cover with rest of sauce.
h - Top with rest of cheese.
5. Bake in oven at 350° until heated through, cheese is melted and all is bubbling.
NOTE: Any links included here have been added by Key Ingredient and are not references of my own.