Ingredients for Cheesy Polenta Lasagne with Mushrooms and Seitan

• 1/2 barra de mantequilla sin sal

• 3 cucharadas de harina común

• 600 ml de leche entera

• 110g Italian Fontina, coarsely grated (about 150g )

• 90g Gruyère, coarsely grated (about 150g ), divided

• Scant 1/2 teaspoons grated nutmeg

• 3 dientes de ajo, en rodajas finas

• 45ml de aceite de oliva

• 275g cremini mushrooms, thinly sliced

• 230g seitan (patted dry and thinly sliced)

• 1/2 cucharaditas de hojas de tomillo

• 45ml de agua

• 2 (16-to 500g ) logs ready-made plain polenta

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.