I love recipes like this lasagna that are fresh new takes on comforting classics. Traditionally lasagna is made with noodles and meat sauce, but this modern variation uses polenta and a mushroom seitan sauce. The update saves time because you don't have to fuss with boiling pasta. It also is meat-free and vegetarian-friendly. Don't be intimidated by the cheese sauce; it's a straightforward béchamel that's simple to put together.
For the recipe to this hearty casserole, please read more.
From Gourmet Ingredients For cheese sauce: Directions Serves 4-6.
Polenta Lasagne With Seitan
1/2 stick unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/4 pound Italian fontina, coarsely grated (about 1 cup)
3 ounces gruyère, coarsely grated (about 1 cup), divided
Scant 1/2 teaspoon grated nutmeg
For mushroom-seitan filling:
3 garlic cloves, thinly sliced
3 tablespoons olive oil
10 ounces cremini mushrooms, thinly sliced
8 ounces seitan (patted dry and thinly sliced)
1/2 teaspoon thyme leaves
3 tablespoons water
2 (16-to 18-ounce) logs ready-made plain polenta
For cheese sauce: