Cheesy Polenta Lasagne With Mushrooms And Seitan

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I doubled this recipe and I made my own polenta. I think there may have been too much cheese sauce, so don't feel like you have to use all of it- I was skimming "cheese grease" off the top of the finished lasagna. I think I will add spinach or a green to the filling next time. It was a big hit at a Friendsgiving.
Elizabeth Madden   •  23 Nov   •  Report
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Ingredients for 4 servings

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

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