Name: Cheesy Polenta Lasagne with Mushrooms and Seitan
Cook time: 35 min
Total time: 1 hr
Yield: Makes 4 to 6 servings
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

Cheesy Polenta Lasagne with Mushrooms and SeitanRomulo Yanes

Increasingly available in supermarkets, the firm wheat protein known as seitan is mild in flavor and versatile in the kitchen. In this casserole, it takes on the earthy flavor of mushrooms, adding heartiness and heft.

Cooks notes:

—Lasagne can be assembled 1 day ahead and chilled. Let stand at room temperature 30 minutes before baking.
—Any leftover polenta log can be sliced and sautéed in oil or butter to serve with eggs at breakfast.

Recipe notes

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