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Mushroom, Seitan, and Polenta Vegetarian Lasagna Recipe

Fast & Easy Dinner: Polenta Lasagne With Seitan

I love recipes like this lasagna that are fresh new takes on comforting classics. Traditionally lasagna is made with noodles and meat sauce, but this modern variation uses polenta and a mushroom seitan sauce. The update saves time because you don't have to fuss with boiling pasta. It also is meat-free and vegetarian-friendly. Don't be intimidated by the cheese sauce; it's a straightforward béchamel that's simple to put together.

For the recipe to this hearty casserole, please read more.

Polenta Lasagne With Seitan

Polenta Lasagne With Seitan

Mushroom, Seitan, and Polenta Vegetarian Lasagna Recipe 2010-02-02 13:13:11


For cheese sauce:
1/2 stick unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/4 pound Italian fontina, coarsely grated (about 1 cup)
3 ounces gruyère, coarsely grated (about 1 cup), divided
Scant 1/2 teaspoon grated nutmeg
For mushroom-seitan filling:
3 garlic cloves, thinly sliced
3 tablespoons olive oil
10 ounces cremini mushrooms, thinly sliced
8 ounces seitan (patted dry and thinly sliced)
1/2 teaspoon thyme leaves
3 tablespoons water
2 (16-to 18-ounce) logs ready-made plain polenta


  1. Preheat oven to 425°F with rack in upper third. Lightly butter a 2- to 2 1/2-quart shallow baking dish.
  2. Make cheese sauce: Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.
  3. Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth.
  4. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in fontina, half of gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.
  5. Make mushroom-seitan filling: Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.
  6. Assemble and bake lasagne: Spread 1/2 cup cheese sauce in bottom of baking dish.
  7. Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

Serves 4-6.

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