There is one vegan recipe, which certainly will impress you with its delicious taste. The Polenta Lasagna is easy to make and tastes delightful.
The ingredients you need are: 4 cups water, 1 1/4 cups polenta or cornmeal, 1/4 tsp. chopped fresh rosemary. For the vegetable filling, you need 1 large eggplant, 1 large red bell pepper, 2 cups diced mushrooms, 1 cup diced onion, 2 cloves garlic, 2 tbs. minced fresh basil, 1/2 cup cooked beans, 4 oz. grated nonfat mozzarella, 3 cups nonfat marinara sauce, 1/4 cup grated Parmesan-style soy cheese.
First step is preparing the polenta in a saucepan. Combine it with boiled water and whisk the polenta. Cook for less than 10 minutes and add rosemary, salt and pepper into it. After that, simply pour the mixture into baking pans. Keep in mind you might need two layers of polenta.
Cool it and leave in a refrigerator for 1 hour. Roast the eggplant for not more than 45 minutes until the flesh smoothes. Divide into two pieces and set aside. Roast pepper on baking sheet, cook until the skin chars and cut properly.
Next step is to unmold the polenta carefully and cut the pieces, but make sure they match the lasagna pan. Leave a polenta piece for the top layer. Prepare the vegetable filling ingredients and in a saucepan combine mushrooms, onions, garlic and 1/4 cup water.
Cook until the mixture is soft. Remove it from the heat and add into large bowl, where you need to combine together the eggplant, pepper, basil, oregano, beans and soy mozzarella-style cheese.
Add 1 cup marinara sauce on the bottom of lasagna pan. Top with polenta layer, add a layer of filling, then again a layer of polenta. In the end- just spread the remaining marinara sauce and combine with Parmesan-style cheese. Bake it for 30 minutes and leave at least 10 minutes before serving.