Glutenfreie Polenta-Lasagne mit Ricotta und geröstetem Gemüse

Zutaten

• 200 g polenta (quick-cooking)
• 750 ml vegetable stock
• 1 zucchini
• 1 red bell pepper
• 3 tbsp olive oil
• 1 can peeled tomatoes (400 g)
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp dried oregano
• 250 g ricotta
• 100 g fresh spinach
• 100 g Parmesan, grated
• 1 egg
• Salt and freshly ground pepper to taste

Zubereitung

1. 1

   Preheat the oven to 200°C (convection 180°C). Line a baking sheet with parchment paper.Cut the zucchini and red bell pepper into large pieces. Toss them on the baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes in the oven until soft and lightly golden.Meanwhile bring 750 ml of vegetable stock to a boil in a large pot. Gradually add 200 g polenta while stirring and cook over low heat for 5 minutes, until the polenta is thick and smooth. Season with salt, pepper and 1 tbsp olive oil.Pour the polenta onto a baking sheet lined with parchment paper and spread it out to a layer about 1 cm thick. Let cool and set for 15 minutes, then cut into slices that fit your baking dish.Make the tomato sauce: sauté a finely chopped onion and 2 garlic cloves in a little olive oil. Add a can of peeled tomatoes (400 g), 1 tsp dried oregano, salt and pepper. Let simmer gently for 10 minutes.In a bowl mix 250 g ricotta with a handful of fresh spinach (roughly chopped), half of the grated Parmesan (50 g), 1 egg, salt and pepper.Reduce the oven temperature to 180°C. Spoon a layer of tomato sauce into the bottom of a greased baking dish. Place polenta slices on top, followed by the ricotta mixture, the roasted vegetables and more tomato sauce. Repeat and finish with polenta slices and the remaining tomato sauce.Sprinkle the remaining Parmesan over the top and bake the lasagna for 30 minutes until the top is golden and bubbling.Let the lasagna rest for 10 minutes before slicing. Serve with a green salad and enjoy.