Cheesy Polenta Lasagne with Mushrooms and Seitan Recipe

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Cheesy Polenta Lasagne with Mushrooms and Seitan
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Ingredients
13
Count
Nutrition
571
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  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. 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.
  4. 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.
  5. Assemble and bake lasagne: Spread 1/2 cup cheese sauce in bottom of baking dish.
  6. 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.
  7. Cooks’ notes: —Lasagne can be assembled 1 day ahead and chilled. Let stand at room temperature 30 minutes before baking. —Any leftover polenta log can be sliced and sautéed in oil or butter to serve with eggs at breakfast.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 571.23 Kcal (2392 kJ)
Calories from fat 348.74 Kcal
% Daily Value*
Total Fat 38.75g 60%
Cholesterol 89.7mg 30%
Sodium 628.87mg 26%
Potassium 609.64mg 13%
Total Carbs 19.68g 7%
Sugars 8.25g 33%
Dietary Fiber 0.8g 3%
Protein 35.65g 71%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 5%
Iron 101.5mg 564%
Calcium 617.8mg 62%
Amount Per 100 g
Calories 152.64 Kcal (639 kJ)
Calories from fat 93.18 Kcal
% Daily Value*
Total Fat 10.35g 60%
Cholesterol 23.97mg 30%
Sodium 168.04mg 26%
Potassium 162.9mg 13%
Total Carbs 5.26g 7%
Sugars 2.2g 33%
Dietary Fiber 0.21g 3%
Protein 9.53g 71%
Vitamin C 0.2mg 1%
Iron 27.1mg 564%
Calcium 165.1mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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