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Ingredientes
- 2 tsp extra virgin olive oil
- 1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks
- 2 med portobello mushrooms stemmed and cut into chunks
- 1 x zucchini cut into 1-inch chunks
- 1 x yellow summer squash cut into 1-inch chunks
- 2 med clove garlic, chopped
- 25 ounce jarred pasta sauce
- 15 ounce canned white beans, rinsed and liquid removed
- 24 ounce prepared polenta roll, sliced (about 1/2 inch thick)
- 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)
Direcciones
- 8 TO 10 SERVINGS DAIRY-FREE
- In large, deep nonstick skillet, heat oil over medium heat. Add in aubergine and mushrooms; cook, stirring often, till aubergine has softened, 8 min. Add in zucchini, squash and garlic and cook till squash is just tender, about 6 min. Stir in pasta sauce and beans. Reduce heat to low and simmer stirring occasionally, 30 min.
- Preheat oven to 350F. With vegetable cooking spray, coat a 13 x 9-inch baking dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese. Spoon sauce mix on top. Sprinkle with remaining cheese.
- Bake till bubbly, about 40 min. Let cold 10 to 15 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 181 | |
| Calories from Fat 64 | 35% |
| Total Fat 7.17g | 9% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 157mg | 7% |
| Potassium 598mg | 17% |
| Total Carbs 17.81g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.7g | 2% |
| Protein 12.8g | 20% |
