Roasted Veggie Freeform Lasagna

Inspired by a recipe from the BackStage Bistro in Chicago.

Polenta:

2 C Water (The original recipe said use milk, but I wasn't sure how the soymilk would make it taste, so I used water)
2 tablespoons olive oil, plus extra for oiling pan, and for sauteing
Salt and freshly ground pepper
1/2 C cornmeal
1 tsp Earth Balance
2 tablespoons grated Parmesan
1/2 C whole wheat flour for dredging.


Lightly coat a sheet pan with olive oil and set aside. Bring the water and olive oil to a boil in a large pot. Add salt and pepper, and then sprinkle in the cornmeal, stirring continuously with a wooden spoon or heavy whisk to avoid lumps. Reduce the heat to medium and continue cooking, stirring frequently, for about 15 minutes, or until the polenta pulls away cleanly from the sides of the pot. Season, to taste, again with salt and pepper. Fold in the butter and Parmesan.

Turn the polenta onto the prepared sheet pan and smooth it out. Cover it with plastic wrap, and put it in the refrigerator until it is quite cold, preferably overnight. Using a 4-inch round pastry cutter, cut the cold polenta into 4-inch round cakes.

Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet, and let the oil heat. Dust the polenta cakes with flour, add them to the pan in batches, and saute until crispy and golden brown. Serve the polenta cakes with marinara sauce and roasted veggie, layering like free-form lasagna as desired.

Marinara:

1 Can dice tomatoes
1 can tomato paste
1 small onion, diced
3 cloves garlic, minced
olive oil
Basil
Oregano
Thyme
Salt
Pepper

In a saucepan, saute onion and garlic in olive oil until translucent. Add herbs, then tomatoes and paste. Let simmer for 30 mins, adding water to desired consistency.
You may add red wine, parmesan, and other spices to your taste.

Roasted Veggies:

Eggplant
Zucchini
Red onion
Red and/or Green Pepper
any other vegetables

Cut veggies into chunks, making them all approximately the same size. Pam a large cookie sheet, then spread the veggies out onto it. Spray a bit more Pam onto the veggies, then sprinkle with salt and pepper.

Roast in the oven at 400 for about 20 mins, stirring/turning the veggies halfway.

Edit: I fed this to my boyfriend when he stopped by after work. He loved it! Even microwaved it was amazing. He said he likes the new "Gourmet Ana". :-)