Polenta Lasagna with Mushrooms Bechamel

1/2 large onion, sliced

1/2 lb of shitake mushrooms, sliced - or other type mushooms

1/4 lb of button mushrooms, sliced

3/4 cup plus 2 TBS low fat milk

2 TBS cornstarch

2 oz reduced-fat cream cheese, softened to room temp

1/4 c white wine or sherry

salt, pepper, nutmeg to taste

2 1/2 c vegetarian tomato sauce

2 tubes plain commercial polenta, cute into 3/8" slices

1/2 c Parmesan cheese

Cook onions until translucent. Add mushrooms and cook another 5 min. Add 3/4 milk and bring to simmer. Dissolve cornstarch in remaining milk. When mixture is simmering, add to it. It will become thick, add cream cheese and wine. When well blended remove from heat and add spices.

Spread a few tablespoons of tomato sauce in bottom of 9x13 pan. Scatter 1/4 of polenta slices on bottom. Lightly dust with Parmesan. Put all the mushrooms next. Top with 1/4 of polenta, dust with cheese. Add sauce and top with rest of polenta, overlapping if needed.

Bake at 375 until bubbling hot, 35-45 min. Place under broiler for a few seconds to crisp up Polenta on top.

Serves 6

WW Points: 5.5

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My family LOVED this!!!!

From Seasonings Recipe book