Polenta Lasagna with Creamy Mushroom Sauce

• 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
• 8 oz. button mushrooms, sliced
• 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
• 2 cloves garlic, minced (about 2 tsp.)
• 3/4 cup plus 2 Tbs. low-fat milk
• 2 Tbs. cornstarch
• 1/4 cup reduced-fat cream cheese, softened
• 1/4 cup dry white wine or low-sodium vegetable broth
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. ground nutmeg
• 2 17-oz. tubes polenta, cut into 1/2-inch slices
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 375F.
2. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often.
3. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender.
4. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
5. Mix cornstarch with remaining 2 Tbs.
6. milk, and stir into mushroom mixture.
7. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended.
8. Remove from heat.
9. Add salt, pepper and nutmeg.
10. Coat 10x10-inch baking dish with cooking spray.
11. Spread 3 Tbs.
12. mushroom sauce in bottom of dish.
13. Layer 1/3 of polenta slices over sauce.
14. Sprinkle 1/4 cup Parmesan cheese over polenta.
15. Top with half of remaining mushroom sauce.
16. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
17. Bake, uncovered, 35 to 40 minutes, or until bubbly.
18. Sprinkle lasagna with remaining 1/4 cup Parmesan.
19. Broil 3 to 5 minutes, or until cheese is lightly browned.
20. Remove from heat.
21. Cover loosely with foil, and let stand 10 minutes before serving.

onion, button mushrooms, shiitake mushrooms, garlic, lowfat milk, cornstarch, cream cheese, white wine, salt, freshly ground pepper, ground nutmeg, polenta, parmesan cheese

Taken from www.vegetariantimes.com/recipe/polenta-lasagna-with-creamy-mushroom-sauce/ (may not work)