Polenta Mushroom Lasagna

Polenta Mushroom Lasagna

SERVINGS

8

PREP TIME

20 Min

COOK TIME

1 hour, 16 Min

Our polenta mushroom lasagna will wow your family for week-night dinner. When making the polenta for this recipe, mix in our SteamCrisp® Niblets Corn for a touch of sweet flavor and more robust texture. This lasagna recipe not only features double layers of polenta, but it also contains a cheesy, saucy filling that incorporates our Sliced Mushrooms to further enhance the dish’s taste.
FEATURED PRODUCTS
Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn
WHERE TO BUY
Green Giant® Mushroom Pieces & Stems

Green Giant® Mushroom Pieces & Stems
WHERE TO BUY
Polenta Mushroom Lasagna

FULL RECIPE

Serving Size: 8

Prep Time: 20 minutes

Cook Time: 1 hour, 16 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant product(s) used: Green Giant® Mushroom Pieces & Stems

Lists of ingredients:

  • For Polenta
    3 ½ cups water
    2 cup quick-cooking polenta
    1 teaspoon salt
    1 can (11 ounces) Green Giant® SteamCrisp® Niblets Whole Kernel Corn, drained
    ½ cup grated parmesan cheese
    2 large eggs, lightly beaten

    For Lasagna
    2 Tablespoons unsalted butter
    1 small yellow onion, chopped
    2 cans (6.9 ounces each) Green Giant® Mushroom Pieces & Stems, drained
    2 cloves garlic, minced
    24 ounces pasta sauce
    3 cups shredded mozzarella cheese
    2 Tablespoons chopped basil for serving

STEPS

1 Preheat oven to 350ºF. Bring water to a boil in a pot and add polenta. Cook according to package directions or until tender, about 5 minutes. Turn heat off. Stir in salt, corn, and parmesan cheese until cheese is melted. Cool for 3 minutes. Stir in eggs. Spread polenta on a parchment paper lined rimmed baking sheet about 11 x 15 inches and ¼-inch thick. Bake for 25-30 minutes, until firm. Cool to room temperature.
2 Heat butter over medium heat in a skillet. Add onions and sauté for 5 minutes. Add mushrooms, garlic and soy sauce. Sauté 1 minute longer.
3 Preheat oven to 350ºF. Spread a thin layer of sauce on the bottom of a 8x12 casserole dish. Slice polenta into 2 equal sheets. Place one sheet of polenta in casserole dish. Add ½ of mushroom mixture evenly on top. Top with ½ of pasta sauce and 1 ½ cups of mozzarella cheese. Repeat with the remaining layer of polenta, mushrooms, pasta sauce, and remaining mozzarella cheese.
4 Cover with foil and bake for 30 minutes. Uncover and bake for 10 minutes longer. Cool at room temperature for 10 minutes before slicing. Top with fresh basil or parsley.

TIPS & TRICKS

If you want to make mushroom polenta lasagna a few days in advance, we recommend freezing the completely assembled dish. Then thaw it in the refrigerator overnight prior to the day you are cooking. Take it out of the refrigerator an hour before baking to let it warm up to room-temperature.

Serving Size: 8

Prep Time: 20 minutes

Cook Time: 1 hour, 16 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant product(s) used: Green Giant® Mushroom Pieces & Stems

  • For Polenta
    3 ½ cups water
    2 cup quick-cooking polenta
    1 teaspoon salt
    1 can (11 ounces) Green Giant® SteamCrisp® Niblets Whole Kernel Corn, drained
    ½ cup grated parmesan cheese
    2 large eggs, lightly beaten

    For Lasagna
    2 Tablespoons unsalted butter
    1 small yellow onion, chopped
    2 cans (6.9 ounces each) Green Giant® Mushroom Pieces & Stems, drained
    2 cloves garlic, minced
    24 ounces pasta sauce
    3 cups shredded mozzarella cheese
    2 Tablespoons chopped basil for serving

1 Preheat oven to 350ºF. Bring water to a boil in a pot and add polenta. Cook according to package directions or until tender, about 5 minutes. Turn heat off. Stir in salt, corn, and parmesan cheese until cheese is melted. Cool for 3 minutes. Stir in eggs. Spread polenta on a parchment paper lined rimmed baking sheet about 11 x 15 inches and ¼-inch thick. Bake for 25-30 minutes, until firm. Cool to room temperature.
2 Heat butter over medium heat in a skillet. Add onions and sauté for 5 minutes. Add mushrooms, garlic and soy sauce. Sauté 1 minute longer.
3 Preheat oven to 350ºF. Spread a thin layer of sauce on the bottom of a 8x12 casserole dish. Slice polenta into 2 equal sheets. Place one sheet of polenta in casserole dish. Add ½ of mushroom mixture evenly on top. Top with ½ of pasta sauce and 1 ½ cups of mozzarella cheese. Repeat with the remaining layer of polenta, mushrooms, pasta sauce, and remaining mozzarella cheese.
4 Cover with foil and bake for 30 minutes. Uncover and bake for 10 minutes longer. Cool at room temperature for 10 minutes before slicing. Top with fresh basil or parsley.

Tips & Tricks

If you want to make mushroom polenta lasagna a few days in advance, we recommend freezing the completely assembled dish. Then thaw it in the refrigerator overnight prior to the day you are cooking. Take it out of the refrigerator an hour before baking to let it warm up to room-temperature.

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