4.3 from 12 votes
Greek Polenta Lasagna
A Mediterranean spin on lasagna, with thick polenta in place of the pasta and loads of Greek-inspired flavor. Perfect for feeding (and impressing) a crowd!
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings:
8
-10 servings
Calories:
326 kcal
Course:
Main Course
Cuisine:
Mediterranean, American
Ingredients
For the polenta:
- 6 cups water
- 1 teaspoon salt
- 2 cups polenta corn grits
- 1 tablespoon olive oil divided, 2 teaspoons
For the lasagna:
- 1 ricotta cheese 16-ounce container; whole milk or part skim
- 1 cup feta cheese divided, crumbled
- 1 egg
- 1 spinach frozen, chopped, thawed and squeezed to remove excess water, 10-ounce package
- 1 roasted red peppers 12-ounce jar, drained and diced
- ¾ cup kalamata olives divided, halved and pitted
- 1 teaspoon oregano dried
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 spaghetti sauce or marinara sauce, 25-ounce jar (about 4 cups
- 8 ounces mozzarella cheese shredded (about 2 cups)
Instructions
Cook the polenta:
- Add the water and 1 teaspoon salt to a large pot over high heat. Bring to a boil. Slowly pour in the polenta, stirring constantly to help prevent lumping. Cook, stirring frequently with a long-handled spoon to prevent sticking, until very thick, 25-30 minutes. (The polenta may bubble and spurt while cooking; in addition to using the long-handled spoon, I also partially cover my polenta while it cooks.) Once the polenta is thick, stir in 1 tablespoon olive oil.
- Grease a standard size, 4x8-inch loaf pan with 2 teaspoons olive oil. Spoon the warm polenta into the loaf pan, spreading evenly. Allow to cool for at least 10 minutes, or refrigerate for up to 24 hours. Invert the pan onto a cutting board; the polenta should slide right out in a solid block. Cut lengthwise into 8 slices. Set aside.
Cup of Yum
Mix the ricotta filling:
- In a medium bowl, use a fork to combine the ricotta, ¾ cup feta, egg, spinach, roasted red peppers, ½ cup olives, oregano, salt and pepper. Set aside.
Assemble the lasagna:
- Preheat oven to 350°F. Have an 8x12-inch pan ready. For easy assembly, have all components (polenta, ricotta mixture, sauce and mozzarella) arranged side-by-side on the kitchen counter or table.
- Spread a little sauce on the bottom of the pan. Lay four slices of polenta in a single layer over the sauce. Add half the ricotta in dollops, then spread gently to distribute evenly. Add half of the remaining sauce, then half the mozzarella cheese. Repeat layers -- add the remaining polenta, then the ricotta, then the sauce, then the cheese. Top evenly with ¼ cup crumbled feta and ¼ cup kalamata olives.
- Bake until hot throughout and the cheese is bubbly and beginning to brown in spots, 40-50 minutes. Let cool for about 15 minutes before cutting into squares and serving.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
60mg
(20%)
Sodium
1101mg
(46%)
Potassium
112mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
479IU
(10%)
Vitamin C
2mg
(2%)
Calcium
258mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 -10 servings
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1101mg | 46% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 258mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.