Polenta Lasagna with Mushrooms and Kale
A tasty twist on lasagna, this vegan casserole recipe swaps out noodles for comforting Italian-seasoned polenta. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Baking dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Wooden spoon
Ingredients
- 2 onions, chopped (2 cups)
- 1 red or green bell pepper, chopped (1 cup)
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups oil-free low-sodium marinara sauce
- 1 15-oz. can brown lentils, rinsed and drained
- 2 cups coarsely torn stemmed kale
- 2 tablespoons white wine vinegar
- 1 tablespoon tomato paste
- Freshly ground black pepper, to taste
- 2 cups dry polenta
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 to 8 fresh basil leaves, for garnish
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