I saw this idea on Pinterest and thought why not. I didn’t have a recipe, but how hard can assembling items really be? Here’s my take on making mini polenta lasagna.
1 log of pre-made polenta (Or, if you’re really adventurous make your own)
1 bunch of fresh spinach
1 packet of white button mushrooms
3 tbsp minced garlic
1/2 tbsp vegetable oil
1/2 jar tomato sauce
4-5 slices of Daiya Cheddar cheese
Slice the polenta into 1/2 inch pieces. Be mindful of holding onto the polenta and don’t be a silly like me and let it roll off the cutting board. I don’t use the ends as they’re not flat and flatness is what you’re going for. Before you begin clean your mushrooms and wash the spinach and set aside. Mince a few cloves of garlic, up to 3 tbsp, but whatever you like is fine as well. Now time to sauté! Use a medium sized frying pan and sauté the mushrooms in 1/2 tbsp of vegetable oil with a with half the garlic. Be sure to stir them occasionally. When the mushrooms are half the size drain them and place them in a bowl and set aside. Sauté the spinach in the same pan and use the rest of the garlic. This should only take a minute. Both the mushrooms and spinach should let out quite a bit of water, so do be careful to drain it as well. Place the spinach on top of the mushroom bowl and set aside.
Then the layering begins! Cover a baking sheet with parchment paper and lay out the sliced polenta pieces. Break up Daiya Cheddar slices to cover. You can easily use the shreds, but the slices are uniform in coverage. After the cheese, spoon a dollop of tomato sauce and then layer the spinach and mushroom.
TIP: Now why put the cheese on first? Shouldn’t the sauce go on first? If you put the sauce on first it will most likely spill over the edge.
Top with another slice of polenta and then another dollop of tomato sauce. Pre-heat the oven for 400F. Bake for 10 minutes or until the cheese melts. I baked it and then turned off the heat and left it in the oven for 10 minutes literally because I was trying to keep it warm timing it for dinner while I made a quick side salad.
There you have it – quick and easy vegan/gluten free mini polenta lasagna.