Polenta Lasagna
User Reviews
4.6
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Prep Time
10 mins
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Additional Time
45 mins
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Total Time
55 mins
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Servings
12
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Calories
175 kcal
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Course
Main Course
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Cuisine
Italian
Polenta Lasagna
Description
Starting with sautéed onion, red bell pepper, mushrooms, and spinach cooked until tender, this vegetable mixture is combined with garlic to bring aromatic depth. A ricotta cheese mixture blended with egg and dried herbs adds creaminess and structure. Thick polenta is sliced into rounds to create lasagna layers within a greased baking dish.
The assembly begins with a layer of marinara sauce, followed by polenta rounds, the vegetable and ricotta mixtures, shredded mozzarella, and additional marinara. These layers are repeated, though the recipe is partial, the method suggests layering until ingredients are used. The baking process melts the cheese and melds the flavors into a cohesive, firm casserole.
The final dish presents a soft yet structured texture from the polenta combined with the tender vegetables and creamy cheeses. It can be served as a satisfying main course for a vegetarian meal option.
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 8 oz mushroom sliced
- 4 cups spinach packed
- 4 garlic minced, cloves
- 1 cup ricotta cheese
- 1 egg large
- 1/2 teaspoon basil dried
- 1/4 teaspoon oregano dried
- 18 oz polenta tube form
- 24 oz marinara sauce
- 2 cups mozzarella cheese divided, shredded
- 1/2 cup Parmesan Cheese shredded
- basil garnish, freshly chopped basil
- crushed red pepper flakes garnish, freshly chopped basil
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion, red pepper, and mushrooms. Cook until tender, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside.
- In a small bowl, combine the ricotta cheese, egg, dried basil, and oregano. Stir until smooth.
- Use a sharp knife to thinly slice the polenta, about 1/4-inch thick.
- Grease a 2-quart rectangular baking dish (7 X 11-inch). Spread about 1/2 cup of the sauce on the bottom of the pan.
- Place polenta rounds to cover the bottom of the pan. If you need to cut some of the rounds in half to make them fit evenly, that is fine.
- Top with the vegetable mixture. Spoon the ricotta mixture over the vegetables and spread out evenly with a spatula. Top with 1 cup of the shredded mozzarella cheese. Pour half of the marinara sauce over the cheese. Add another layer of polenta rounds. Top with remaining sauce and the remaining mozzarella cheese, ending with the cheese. Sprinkle Parmesan cheese over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and the dish is bubbly.
- Turn the oven to broil. Broil for 1 to 2 minutes, or until the cheese is lightly browned on top. Remove from the oven and let cool for 10 minutes. Garnish with fresh basil and crushed red pepper flakes, if using. Cut into squares and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 514mg | 21% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1778IU | 36% |
| Vitamin C | 20mg | 22% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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