polenta lasagna savoy cabbage mushrooms recipe

Polenta lasagna with savoy cabbage and mushrooms


September 16, 2016

Healthy and economic, polenta lasagna combined with freshness of savoy cabbage and rich texture of mushrooms and that beautiful béchamel smoothness is smart choice and fun making at the same time.

  • Prep: 35 mins
  • Cook: 55 mins
  • Yields: 6 servings
polenta lasagna savoy cabbage mushrooms recipe


Please be kind and subscribe to our youtube channel. Thank you.

2 cups prepared polenta

1/2 large onion, chopped

1 cup mushrooms, chopped

2 cloves garlic, minced

2 cups savoy cabbage, chopped into bite sized pieces

1 tsp dried basil

Salt and pepper to taste


3 tbsp butter

3 tbsp flour

2 cups milk

1 cup white cheese

1/2 cup grated hard cheese


Don’t forget to share our recipe if you like it and read more of them. Thank you.

Cook the polenta as instructed on package to get about 4 cups. Pour it in two trays of the same sizes, one of them will be used in oven. Let it thick and cool while preparing the filling. Heat the butter, add the flour and stir few minutes, then add the milk and bring slowly to boil. Remove from the heat and add the white cheese and grated hard cheese, stirring the whole time. Onions, mushrooms and garlic cook in a non-stick pan for about 5 minutes. Add the savoy cabbage and some water. Sauté until the savoy cabbage is tender and the water has evaporated. Combine with the cheese béchamel. Season to taste. Place creamy mixture over the one layer of polenta and top with the other. Bake in oven preheated to 400F (200C).

polenta lasagna savoy cabbage mushrooms recipe


Nutrition Facts

Serving Sizestandard
Total Fat15.2g
Saturated Fat8.7g
Trans Fat0g
Total Carbohydrates24.2g
Dietary Fiber1.5g