INGREDIENTS:
Polenta
1 tablespoon extra virgin olive oil
2 teaspoons finely chopped garlic
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
2 quarts vegetarian chicken broth
3 cups cornmeal
1 ounce vegan soy margarine
1/2 teaspoon dry oregano leaves
Tomato Sauce
1 tablespoon extra virgin olive oil
3/4 cup diced yellow onion
2 teaspoons finely chopped garlic
1/4 teaspoon dry oregano leaves
1/2 teaspoon dry basil leaves
1/2 teaspoon dry thyme leaves
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 cup julienne sundried tomatoes
1 cup canned diced tomatoes in juice
1 cup canned crushed tomatoes
1/2 cup tomato paste
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
Tofu Filling
1/2 lb. crumbled organic firm tofu
1 tablespoon extra virgin olive oil
2 teaspoons dry basil leaves
1/2 teaspoon dry oregano leaves
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
Spinach Filling
1/4 lb. baby spinach leaves
1 teaspoon extra virgin olive oil
1 teaspoon finely chopped garlic
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
METHOD:
Prepare the polenta:
In a saucepan, sauté the garlic in olive oil, cooking over medium heat for 2 minutes. Add red pepper flakes and black pepper and cook for 1 minute more. Add vegetarian chicken broth and bring to a boil. Whisk cornmeal into boiling broth in a slow stream, stirring constantly. Simmer over low heat stirring often until the polenta is tender and pulls away from the sides of the pan. Remove from heat and add soy margarine and oregano leaves. Stir to blend thoroughly.
Pour polenta into two 10″ x 12″ pans sprayed with pan release and spread in even layers. Cool in refrigerator until ready to use.
Prepare the tomato sauce:
Soak sundried tomatoes in hot water (not listed in the recipe) for 20 minutes and drain excess water. Sauté onions and garlic in olive oil over medium heat until translucent. Add oregano, basil, thyme, black pepper, and salt; cook for 1 minute. Add diced tomatoes (with juice), crushed tomatoes, tomato paste, and drained sundried tomatoes. Simmer for 20 minutes. Add brown sugar and balsamic vinegar and stir well. Keep hot.
Prepare the tofu:
Sauté crumbled tofu in olive oil until it starts to brown. Season with basil, oregano, pepper, and salt and cook for 1 minute more. Hold hot.
Prepare the spinach:
In a sauté pan cook garlic in olive oil until translucent over medium heat. Add washed and dried baby spinach leaves and wilt. Add salt and pepper. Drain any excess liquid. Keep hot.
ASSEMBLE THE LASAGNE
Spread half of the tomato sauce in an even layer over one pan of polenta. Top with tofu mixture. Top with sautéed spinach. The spread remaining half of the tomato sauce in an even layer. Carefully remove the polenta sheet from the second pan and place it on top of the layers in the first pan with the top side up. Cover with foil.
Bake in 350° oven for 35 minutes. Check for an internal temperature of 165°. Cut 3 x 4 inches for 12 portions.
YIELD: 12 servings
SOURCE: UCSC
