Roasted Veggie Polenta Lasagna

It's officially SUMMERTIME!  Can you feel this  teacher's excitement through your computer?!?!?  My room was packed, I said goodbye to my group of 20 five & six year olds and sent them on their way.  It was a mix of pure exhaustion, adrenaline, sadness, and excitement.  Oh, the end-of-the-year.  What a glorious time!


I spent the past week in NC visiting with my high school girlfriends over the weekend and my Mom, Sister, and nephew for the remainder of the week.  It was so nice to see familiar and loving faces.  Distance truly does make the hear grow fonder.  I enjoyed rubbing the bellies of my two pregnant friends, while feeling their babies kick, and playing my my ever-adorable nephew, Max.  We are so lucky to have him in our lives.  He's our little red-headed firecracker! 





Can't beat that face, can you?  I've already made it quite clear to my Mom that my own kids will never be this cute, just so she's prepared!












While in NC, I received the most relieving news I've heard in a while.  I had my 1st 4 month pap since my surgery to check on everything.  I was supposed to get the results on Friday but they never came in. Then came Memorial Day weekend, and I knew I was going to have to wait until Tuesday to hear anything.  Every so often, I would think about this throughout the weekend and my stomach would drop.  I hate the feeling of the unknown and being well aware that there's nothing I can do about it.  Anyways while browsing Kohl's with my Mom & Sister, I got the call.  Everything was GOOD!  I nearly collapsed at the news.  I ran to find my Mom to tell her the news and cried like a baby.  So now, I will go every 6 months to check on things rather than the typical year.

The reason I continue to share this with you is because I am a strong believer that what you put into your body is your medicine.  I have spent the last 9 1/2 months feeding my body tons of plant based foods, while cutting back on all animal products.  I am not saying that I don't eat some animal products like eggs & cheese, but the extent to which I eat those things have been drastically cut back.  For example, I have been regularly using soy or almond milk in my coffee and my cooking.  I will usually omit cheese in recipes or use Daiya brand instead.

Tonight I made a Roasted Veggie Polenta Lasagna.  I was craving Italian food, but didn't feel like stuffing my face with abnormal amounts of pasta like I would usually do.  It received the *Husband's Stamp of Approval* so I will definitely be making this again!

Roasted Veggie 

Polenta Lasagna

Roasted vegetables (Use whatever tickles your fancy!  Zucchini would have been great if I had it.)

1/2 a head of cauliflower, chopped into bite sized pieces.

2 handfuls chopped kale

Chopped mushroom of your choosing (about 2 c.)

1 small onion, chopped 

4 whole, peeled garlic cloves

1/4 c. grapeseed or coconut oil

S&P

Heat oven to 400°F.

Place chopped veggies in a large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper; mix until vegetables are coated with oil. Spread vegetables evenly on the pan, in a single layer. Roast for 30 to 40 minutes until vegetables are cooked through and golden brown. Pull garlic cloves from the mixture, place in a small bowl and mash with a fork. Place remaining vegetables in another bowl. Set both aside.

Polenta 

I used a pre-made tubed polenta with basil and other herbs.  I find this in the "Italian" section of my local Market. Slice into 1/2 inch thick slices.  Place on a baking sheet liked with foil and spray lightly with cooking spray.  Sprinkle lightly with any melty cheese you choose.

Place into the already hot oven and back for about 5 minutes, or until the cheese had melted

Marinara sauce (Feel free to use some canned or jarred sauce if you'd like!)

1 14 oz. can crushed tomatoes 

1 14 oz. can fire roasted tomatoes with green chilies for added spice!

Reserved garlic

1/4 c. chopped fresh herbs (basil, oregano, rosemary, thyme) or dried.

2 Tbsp. tomato paste
salt and pepper to taste

1T. EVOO

Heat oil  in a medium saucepan over medium-high heat. Add garlic; cook for 2 minutes. Add tomato paste (and dried herbs, if using). Stir and cook another minute or so, then add crush tomatoes and reserved garlic. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 10 minutes. Add salt, pepper, and fresh herbs (if using) to taste. Add reserved roasted vegetables to sauce and heat through.

To assemble:

Remove the polenta from the oven when the cheese is melted.

Place one polenta round on a plate and top with a spoonful of the vegetable-sauce mixture. Place another polenta square on top, followed by another spoonful of the sauce if you'd like.  Repeat with remaining squares and sauce.

Tip:  Use leftover sauce the next morning for breakfast!  Reheat in a skillet and top with eggs or egg whites and cover until the eggs cook through.  Or just reheat and sip it with some crusty bread!

My pictures don't do this justice, just sayin!

Have a lovely week!

Peace, Love, & Veggies :)