Cheesy Polenta Lasagne with Mushrooms and Seitan

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This cheesy polenta lasagne with mushrooms and seitan offers a delightful twist on the traditional Italian classic. Replacing pasta sheets with rounds of ready-made polenta creates a gluten-free alternative that is remarkably satisfying. The combination of earthy cremini mushrooms and savoury seitan provides a meaty texture, while the nutmeg-spiced cheese sauce made with Fontina and Gruyère adds a sophisticated depth of flavour.

As a hearty vegetarian main course, this dish is ideal for a comforting weekend supper or a mid-week family meal. The use of shop-bought polenta logs makes preparation quick and easy, allowing you to focus on building the rich layers of the ragù and béchamel. Serve it alongside a crisp green salad or some balsamic-glazed roasted vegetables for a complete, nutritious dinner that everyone will enjoy.

Ingredients for Cheesy Polenta Lasagne with Mushrooms and Seitan

1/2 stick unsalted butter
3 बड़े चम्मच सादा आटा
600ml whole milk
110g Italian Fontina, coarsely grated (about 150g )
90g Gruyère, coarsely grated (about 150g ), divided
Scant 1/2 teaspoons grated nutmeg
3 लहसुन की कलियाँ, पतली कटी हुई
45 मिलीलीटर जैतून का तेल
275g cremini mushrooms, thinly sliced
230g seitan (patted dry and thinly sliced)
1/2 teaspoons thyme leaves
45ml water
2 (16-to 500g ) logs ready-made plain polenta

How to make Cheesy Polenta Lasagne with Mushrooms and Seitan

Preheat oven to 218°C with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish.

Melt butter in a 2-to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.

Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in Fontina, half of Gruyère, nutmeg, and 3/4 teaspoons salt. Cover and set aside, whisking occasionally.

Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.

Spread 120ml cheese sauce in bottom of baking dish.

Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 240ml ). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining Gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.