Quick and Easy Polenta Lasagna

For dinner last night I wanted something wholesome, full of vegetables and really really easy. The fridge was full of vegetable that needed eating so I decided to pull together a polenta lasagna. This recipe uses polenta instead of pasta sheets making it vegetarian, gluten free and if you omit the cheese on top (or use a vegan cheese) it can also be vegan. I don't have exact amounts as it all depends on what you have available.

Polenta layers
Mix about 100g quick cooking polenta (i use the 1 or 2 minute varieties when im in a rush and don't want to spend 25 mins stirring!) with approx 400ml water and cook according to directions on packet. The amount of water will depend on the brand and how precooked it is. When all the water is absorbed, poor into the bottom of a baking dish (or two) and smooth out with a spatula. You want to get it as thin as possible and want it no more that 1cm high. Put in fridge to cool while you chop the vegies. If you have more time you can make two batches, or use two baking dishes the same size and make both at once.

Vegetables
Chop vegies as thin as you can get them. I tried for around 1mm thick.
Prepare a tomato sauce however you like it (onion, garlic, herbs all optional). I had some leftover in the fridge, but if you're short on time you can also use bottled tomato puree.

Putting it all together
Once the vegies are chopped get the polenta out of the fridge and tip out onto a tray or baking paper, being careful not to break it. Using the same baking dish, layer the tomato sauce and vegetable. If you have enough for two layers of polenta add the first one in the middle of the layering process and add the other at the end. I only had enough for one polenta layer so I used this for the top.

Finishing
Add a little more tomato sauce on the top polenta layer, add some grated cheese, and cook at about 180 degrees for around 45 mins to an hour. When done, a skewer should push through the vegetables easily.

 I made two and put one in the freezer for one of those nights I dont have time to cook.

Welcome to my tiny garden

I decided to write this blog to record the changes in my garden through the seasons and to track the progress of little projects I'm working on. 


I live in a ground floor apartment in Melbourne, Victoria and am incredibly lucky to have access to a private courtyard garden. Growing up on a suburban quarter acre block, I was always surrounded by plant-life and spent my childhood climbing trees, playing in our 'jungle', or reading on the grass in the sunshine. As an adult, I've moved between share houses, usually without the luxury of a garden. Where I've been able to, I've grown vegetables or flowers in pots, but have found this quite limiting. 


My current home has a small 8m x 2m courtyard. It is half paved and half grass, with a raised bed running along the side. When I moved in the bed was already filled with flowers and herbs, so I have been gradually updating as I go along. I'm trying to grow mostly vegetables and herbs, but I still like to scatter flowers throughout the garden to keep it looking pretty. I've also got a sad lemon tree who I am hoping to bring back to life and finally bear fruit. 


I try to grow organically as much as possible, especially with edible plants. I'm also learning as I go, so if you have any tips or ideas please feel free to comment and let me know. 


Thanks for reading.