Polenta & Kale Lasagna

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DELICIOUS is all I have to say about this one!

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POLENTA & KALE LASAGNA

1 roll organic polenta, cut into ¼ inch slices

4 cups fresh kale, torn

1 ½ cups broccoli, cut into small pieces

2 cups of our meatless sauce

2 cups Parmesan cheese

1 cayenne pepper, minced

1/3 cup water

2 tbsp olive oil

Salt and pepper to taste

  • Over medium heat, cook the olive oil and cayenne until oil begins bubbling
  • Cook polenta slices for approximately 5 minutes on each side, until they begin to brown
  • Meanwhile, cook the kale and broccoli with the 1/3 cup water, salt and pepper over medium heat for about 6 minutes, until the vegetables begin to darken
  • Once they’re dry, lay half the slices onto the bottom of a greased 8 X 8 cooking pan
  • Pour 1 cup of the sauce over the polenta slices, and then sprinkle 1 cup of the cheese on top of that
  • Then, add both the kale and broccoli mix over that
  • Cover with another layer of remaining polenta slices, the other cup of sauce and top it off with the other cup of cheese
  • Bake at 375 degrees for 25 to 30 minutes
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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