I'm making a big veggie-centric Shabbat lunch- Soupe Au Pistou, Butternut Squash, Salad Nicoise, and this spontaneous creation- Polenta Lasagna. It is (incidentally) gluten-free and CORE-friendly (for those of you on weight watchers). I sliced up a log of polenta very thinly and sliced ordinary button mushrooms and the white parts of a leek and sauteed them together in a bit of olive oil, then mixed up some ricotta (1 16oz tub) and eggs (2 large ) for a binder. I laid down a layer of polenta slices, then spooned over some ricotta mixture and about half of the mushroom-leeks. Then more polenta slices, more ricotta, and the other half of the mushrooms, plus about 3/4 of a cup of wilted spinach. I topped the lasagna with the remaining polenta slices and a scant dusting of parmesan cheese and baked it at 350 until the top layer looked crispy and the ricotta/egg was cooked through, because I like to avoid food-poisoning my guests.
This is my first post for weekend herb blogging, check out the rest at Kalyn's Kitchen.