Cheesy Polenta Lasagne with Mushrooms and Seitan

Ingredients

  • ½ stick unsalted butter
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil
  • 10 ounces cremini mushrooms, thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • ¼ pound Italian Fontina, coarsely grated (about 1 cup)
  • + 6 more ingredients
    • 3 ounces Gruyère, coarsely grated (about 1 cup), divided
    • Scant ½ teaspoon grated nutmeg
    • ½ teaspoon thyme leaves
    • 3 tablespoons water
    • 2 (16-to 18-ounce) logs ready-made plain polenta
    • 8 ounces seitan (patted dry and thinly sliced)

1. Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish. 2. Make cheese sauce: 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. 3....

View full recipe at SpringPad

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