Polenta Enchilada Vegetarian Lasagna
Servings: 6 servings
Ingredients
- 1 Box Polenta uncooked, or 2 boxes of pre cooked polenta
- 1 Packet Old El Paso Roasted Garlic Sauce
- 1/4 Cup Sour Cream
- 1/2 Onion sliced thin
- 1 Green Bell Pepper sliced
- 1 Red Bell Pepper Sliced
- 3 Small Zucchini halved and sliced
- 1 1/2 Cups Sweet Corn
- 1 Can Pinto Beans drained, (or black beans)
- 1 Can Fire Roasted Tomatoes 14oz, drained
- 2 1/2 Cups Colby Jack Cheese grated (more if you like it extra cheesy.)
- Cilantro for garnish
Instructions
- Prepare the polenta, pour into a greased 8x9" casserole dish and chill for 1 hour or up to 1 day.1 Box Polenta
- Turn the polenta out onto a cutting board and slice into 1/4 to 1/2" slices.
- Heat a grill pan over medium high head and drizzle with a little olive oil.
- Grill the polenta for 2-3 minutes on each side or until grill marks appear.
- Set aside.
- In a small dish, whisk together the enchilada sauce and sour cream.1 Packet Old El Paso Roasted Garlic Sauce , 1/4 Cup Sour Cream
- Heat the oven to 375 degrees.
- Heat a large skillet over medium heat and add a little drizzle of olive oil.
- Add the onions, peppers and zucchini. stirring occasionally as it browns.3 Small Zucchini, 1 Green Bell Pepper, 1/2 Onion, 1 Red Bell Pepper
- Add in the corn, pinto beans and tomatoes and stir in the sauce.1 1/2 Cups Sweet Corn, 1 Can Pinto Beans, 1 Can Fire Roasted Tomatoes
- Add 2 spoonfuls of just the sauce to the casserole dish and then layer the polenta side by side.
- Top with veggies and sauce, a little cheese and then top with more polenta.2 1/2 Cups Colby Jack Cheese
- Repeat layers until you get to the top and end with extra cheese.
- Bake for 20 minutes then allow to rest for 5 minutes and serve.Cilantro
Notes
This lasagna can be frozen. Allow it to cool completely before freezing.
Nutrition
Serving: 1g | Calories: 644kcal | Carbohydrates: 87.7g | Protein: 25.1g | Cholesterol: 57.2mg | Fiber: 9.8g | Sugar: 9.5g