Photo: Andrew Ridley
Cheesy Polenta Lasagne with Mushrooms and Seitan
13 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
980
Calories
45g
Protein
36g
Fat
116g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Seitan | 100g | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 stick unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/4 pound Italian Fontina, coarsely grated (about 1 cup)
- 3 ounces Gruyère, coarsely grated (about 1 cup), divided
- Scant 1/2 teaspoon grated nutmeg
- 3 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 10 ounces cremini mushrooms, thinly sliced
- 8 ounces seitan (patted dry and thinly sliced)
- 1/2 teaspoon thyme leaves
- 3 tablespoons water
- 2 (16-to 18-ounce) logs ready-made plain polenta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes