Vegetable Polenta Lasagna
Polenta, a cornmeal mush commonly eaten in Northern Italy, is a hearty alternative to noodles in this vegetarian lasagna casserole recipe.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To roast peppers, quarter the peppers lengthwise; remove stems, seeds and membranes. Place peppers, cut-sides down, on a foil-lined baking sheet. Roast in a 450-degree F oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet; seal. Let stand for 20 minutes to loosen skins. Peel and chop peppers. (Or substitute three 7-ounce jars or two 12-ounce jars roasted red peppers, drained and chopped, for the green and red roasted peppers.)
Nutrition Facts
Serving Size:
1/8 of casserole Per Serving:
188 calories; protein 7.6g; carbohydrates 27.2g; dietary fiber 4.2g; sugars 3.4g; fat 6.7g; saturated fat 2.3g; cholesterol 7.5mg; vitamin a iu 511.8IU; vitamin c 154.7mg; folate 19.7mcg; calcium 127.2mg; iron 2mg; magnesium 43.6mg; potassium 473.4mg; sodium 649.1mg.
Exchanges:
2 vegetable, 1 1/2 starch, 1/2 fat, 1/2 medium-fat protein