I usually make my polenta from scratch, but sometimes those tubes of pre-made polenta come in handy for throwing together a last-minute dinner. This recipe is a good one to play around with, changing the filling and sauce to suit your tastes or to use up whatever you happen to have in your fridge.
1 1/2 cups pesto
1 tube polenta, sliced into 1/4 inch thick rounds.
1 head cauliflower, divided
1/2 pound seitan, cut in 1/2 inch pieces
3 T nutritional yeast
2 T flour
1/2 c almond milk
a handful mozerella style soy cheese, shredded
- Preheat oven to 400.
- Prepare the cauliflower ricotta. (This gives the dish some structure and keeps it from being runny.) In a blender or food processor, pulse together 1/2 the cauliflower with the flour, nutritional yeast, and almond milk. Don't try to get out all the chunks, but do aim for more creamy than chunky. Chop the remaining cauliflower into half-inch pieces.
- Assemble the lasagna in an oiled 8-inch square baking dish. Layer half the polenta in the bottom of the dish. Top with half the cauliflower and seitan pieces, then half the ricotta, then half the pesto. Repeat the cauliflower/seitan, ricotta, and pesto layers, and top with the second half of the polenta. Cover and bake 35 minutes.
- Uncover, sprinkle with cheese, and bake 10 more minutes. Let cool a few minutes before serving.