Mushroom Polenta Lasagna

Ingredients

• 1 1/2-ounce package dried porcini mushrooms, rinsed
• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 pound button mushrooms, trimmed and quartered
• 1 pound shiitake mushrooms, stems removed, caps quartered
• Kosher salt
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 1 15-ounce can whole San Marzano tomatoes, crushed by hand
• 1/2 cup chopped fresh parsley, plus more for topping
• 2 1/2 cups instant polenta
• Kosher salt
• 1 cup grated parmesan cheese (about 4 ounces)
• 2 large eggs, lightly beaten
• 1/4 teaspoon freshly grated nutmeg
• Extra-virgin olive oil, for the baking dish
• 3 cups grated part-skim mozzarella cheese

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag