Polenta Vegetable Lasagne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 677 mg | (17 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 100 milliliters Whole milk
- salt
- peppers
- 100 grams Cornmeal
- 2 Tbsps olive oil
- Nutmeg
- 4 Tomatoes
- 1 Eggplant
- 100 grams button Mushroom
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 200 grams white Beans (canned)
- 150 grams grated Cheese (such as Gouda or Emmentaler)
- 1 Tbsp rosemary (chopped)
- 1 Tbsp parsley (chopped)
- vegetable oil (to grease baking tray)
- vegetable oil (to grease baking dish)
Preparation steps
For the polenta, boil broth and milk and season with salt and pepper. Reduce heat to low. Whlie stirring, sprinkle cornmeal over broth mixture, then cover and simmer about 15 minutes. Stir mixture often to prevent scorching. Mix 1 tablespoon oil into polenta and season with nutmeg and pepper. On a greased baking tray, spread polenta 1-2 cm (approximately 1/2 to 3/4 inch) thick and allow to cool.
Rinse tomatoes, remove stems and cores and finely dice.
Rinse and dice mushrooms. Drain beans well. Rinse eggplant, dice, sprinkle with salt and let stand. Drain eggplant and gently squeeze.
Sauté mushrooms, shallot and eggplant in hot oil. Add beans, garlic and diced tomatoes to mushroom mixture and simmer until most of the liquid has evaporated, about 10 minutes. Add herbs to mixture and season with salt and pepper.
Grease baking dish. Cut polenta into two pieces to fit baking dish. Place one piece of polenta in bottom of baking dish and spread with half the vegetable mixture. Place second piece of polenta over vegetables and spread remaining vegetables on top. Sprinkle cheese over vegetables and bake 10-15 minutes in oven preheated to 180°C (approximately 350°F). Serve immediately.
