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Home Glutenvrije polenta-lasagne met ricotta en geroosterde groenten

Gluten-free Vegetarian Comfort food Italian Family recipe Main course

Lasagna without gluten doesn't have to be boring. In this recipe you replace the pasta sheets with sturdy polenta slices: they hold their shape well, soak up the sauce beautifully and give the lasagna a slightly rustic bite you'll remember.

Combine that with roasted zucchini, bell pepper and spinach, a full-bodied tomato sauce and a layer of creamy ricotta, and you have a dish that will make everyone at the table happy, with or without gluten intolerance. This is the kind of recipe you make for a relaxed Sunday evening or when you want to impress without fuss.

x_ckl_recipe_markerGluten-free polenta lasagna with ricotta and roasted vegetables A hearty, flavorful lasagna where polenta slices take the place of pasta. Packed with roasted vegetables, creamy ricotta and a rich tomato sauce. How to make gluten-free polenta lasagna with ricotta and roasted vegetables? Main course Italian 4 servings 25 min 50 min 10 min 85 min

Preheat the oven to 200°C (convection 180°C). Line a baking sheet with parchment paper.
Cut the zucchini and red bell pepper into large pieces. Toss them on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes in the oven until soft and lightly golden.
Meanwhile bring 750 ml of vegetable stock to a boil in a large pot. Gradually add 200 g polenta while stirring and cook over low heat for 5 minutes, until the polenta is thick and smooth. Season with salt, pepper and 1 tbsp olive oil.
Pour the polenta onto a baking sheet lined with parchment paper and spread it out to a layer about 1 cm thick. Let cool and set for 15 minutes, then cut into slices that fit your baking dish.
Make the tomato sauce: sauté a finely chopped onion and 2 garlic cloves in a little olive oil. Add a can of peeled tomatoes (400 g), 1 tsp dried oregano, salt and pepper. Let simmer gently for 10 minutes.
In a bowl mix 250 g ricotta with a handful of fresh spinach (roughly chopped), half of the grated Parmesan (50 g), 1 egg, salt and pepper.
Reduce the oven temperature to 180°C. Spoon a layer of tomato sauce into the bottom of a greased baking dish. Place polenta slices on top, followed by the ricotta mixture, the roasted vegetables and more tomato sauce. Repeat and finish with polenta slices and the remaining tomato sauce.
Sprinkle the remaining Parmesan over the top and bake the lasagna for 30 minutes until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing. Serve with a green salad and enjoy.

Gluten-free Vegetarian Comfort food Italian Family recipe Main course 200 g polenta (quick-cooking) 750 ml vegetable stock 1 zucchini 1 red bell pepper 3 tbsp olive oil 1 can peeled tomatoes (400 g) 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tsp dried oregano 250 g ricotta 100 g fresh spinach 100 g Parmesan, grated 1 egg Salt and freshly ground pepper to taste Baking dish Baking sheet Parchment paper Large saucepan Frying pan Cutting board Sharp knife Mixing bowl Spatula Frying Pan frying-pan Cooking Pot cooking-pot Spatula spatula Cookinglife Mixing bowl / mixing bowl - stainless steel - 3 pieces Cookinglife Mengkom BEKA Cooking Pot with Glass Lid - Cicla - Stainless Steel - Ø 20 cm - 2.8 Liters - Suitable for all heat sources Beka Kookpan OXO Good Grips Baking spatula stainless steel Oxo Good Grips ["Bakspaan"] Cookinglife Ramekin White ø 9 cm - 6 pieces Cookinglife Ramekin

Recipe

Gluten-free polenta lasagna with ricotta and roasted vegetables

A hearty, flavorful lasagna where polenta slices take the place of pasta. Packed with roasted vegetables, creamy ricotta and a rich tomato sauce.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	50 min
Stiffen up min.	10 min
Total	85 min

Equipment

Baking dish
Baking sheet
Parchment paper
Large saucepan
Frying pan
Cutting board
Sharp knife
Mixing bowl
Spatula

Ingredients

200 g polenta (quick-cooking)
750 ml vegetable stock
1 zucchini
1 red bell pepper
3 tbsp olive oil
1 can peeled tomatoes (400 g)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried oregano
250 g ricotta
100 g fresh spinach
100 g Parmesan, grated
1 egg
Salt and freshly ground pepper to taste

How to make gluten-free polenta lasagna with ricotta and roasted vegetables?

Preheat the oven to 200°C (convection 180°C). Line a baking sheet with parchment paper.
Cut the zucchini and red bell pepper into large pieces. Toss them on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes in the oven until soft and lightly golden.
Meanwhile bring 750 ml of vegetable stock to a boil in a large pot. Gradually add 200 g polenta while stirring and cook over low heat for 5 minutes, until the polenta is thick and smooth. Season with salt, pepper and 1 tbsp olive oil.
Pour the polenta onto a baking sheet lined with parchment paper and spread it out to a layer about 1 cm thick. Let cool and set for 15 minutes, then cut into slices that fit your baking dish.
Make the tomato sauce: sauté a finely chopped onion and 2 garlic cloves in a little olive oil. Add a can of peeled tomatoes (400 g), 1 tsp dried oregano, salt and pepper. Let simmer gently for 10 minutes.
In a bowl mix 250 g ricotta with a handful of fresh spinach (roughly chopped), half of the grated Parmesan (50 g), 1 egg, salt and pepper.
Reduce the oven temperature to 180°C. Spoon a layer of tomato sauce into the bottom of a greased baking dish. Place polenta slices on top, followed by the ricotta mixture, the roasted vegetables and more tomato sauce. Repeat and finish with polenta slices and the remaining tomato sauce.
Sprinkle the remaining Parmesan over the top and bake the lasagna for 30 minutes until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing. Serve with a green salad and enjoy.

Cooking mode Prevents your screen from going to sleep

A good baking dish makes a difference with this kind of layered recipe. Choose a model that distributes heat evenly so the lasagna cooks perfectly from bottom to top. A sturdy dish also lasts for years and goes straight from oven to table. Quality you can taste and see.

Got leftover polenta? Pour the rest into a small container, let it set and fry the slices crisp in a pan the next day. Delicious as a side with grilled vegetables or a simple tomato sauce. Waste nothing, taste everything.

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