Polenta Lasagna - water

Method

• To make polenta, in large saucepan, bring water to a boil over medium-high heat.
• Gradually whisk in polenta.
• Stir with whisk, and cook until polenta is thick, about 10 minutes.
• Season with rosemary and salt and pepper to taste.
• Pour polenta into two 8x8-inch baking pans until 3/4-inch thick.
• (You will need two layers of polenta.)
• Alternatively, pour polenta into 1 large pan and, when cool, cut polenta into two layers to fit size of 8x12-inch lasagna pan.
• Smooth and level surface with spoon.
• Let cool, and refrigerate for 1 hour or until firm.
• Preheat oven to 400F.
• To roast eggplant, using a knife tip or fork, punch several holes in eggplant, and roast for 45 minutes, or until flesh is soft and skin is charred.
• Alternatively, grill or broil eggplant.
• Cut in half and, with spoon, scrape soft flesh from skin and chop coarsely.
• Increase temperature to 450F.
• To roast pepper, place on baking sheet, and cook, turning, until skin chars and flesh softens.
• Remove from heat, peel, seed and cut into strips.
• Set aside.
• Unmold polenta, taking care not to break.
• If using two 8x8-inch pans, cut the pieces so they fit in 8x12-inch lasagna pan.
• Reserve single piece of polenta for top layer.
• Reduce heat to 350F.
• To make vegetable filling, in saucepan, combine mushrooms, onions, garlic and 1/4 cup water, and cook over medium heat, covered, until onions are soft.
• Uncover, and cook until liquid evaporates.
• Transfer to large bowl, and stir in eggplant, pepper, basil, oregano, beans and soy mozzarella-style cheese.
• Spread 1 cup marinara sauce in bottom of lasagna pan.
• Top with layer of polenta, add layer of filling, spreading it evenly, then another layer of polenta.
• Add remaining marinara sauce.
• Top with Parmesan-style cheese.
• Cover baking dish, or make double layer of parchment paper under aluminum foil to cover dish.
• Bake for 30 minutes, or until thoroughly heated through.
• Remove from oven, and let stand 10 minutes before slicing.