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Polenta Lasagna

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Submitted by: clrojic

 

Purchased polenta is sliced and used instead of lasagna noodles, layered with a mushroom mixture, a ricotta-spinach mixture, and marinara sauce.
 

Ingredients

  • 2 tubes precooked refrigerated polenta, any flavor
  • 2 26 oz jars marinara sauce
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 8 oz sliced mushrooms
  • 32 oz part-skim ricotta cheese
  • 1 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh oregano
  • 1 large egg, lightly beaten
  • 1 tsp salt (or to taste)
  • 1 tsp freshly ground black pepper

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Method

Preheat oven to 350. Slice polenta into rounds about 1/8-inch thick; set aside. Stir balsamic vinegar into marinara sauce; set aside. Heat a saute pan over medium-high heat. Add oil and tilt the pan to coat. Add onions and stir to coat with oil. Cook onions, stirring often, for about 3 minutes or until translucent. Add garlic and carrots; cook for 3 minutes, stirring often. Stir in mushrooms and cook until they are lightly browned. Set vegetable mixture aside to cool slightly. In a large bowl, combine the ricotta cheese, 1/2 cup of the Parmesan, 1 cup of the mozzarella and the all of the remaining ingredients. Stir to blend well. Spray a 9x13-inch pan with non-stick spray. Spread a thin layer of sauce in the pan and top it with polenta slices, trying not to have large gaps in-between. Spread another thin layer of sauce over the polenta. Top with half of the ricotta mixture, then half of the vegetable mixture. Add a second layer of polenta slices and repeat sauce and filling layers, ending with a layer of polenta that is covered with remaining sauce. Bake for 1 hour or until heated through. Sprinkle remaining cup of mozzarella on top during last 5-10 minutes or baking. Allow lasagna to rest for 15-20 minutes, loosely covered with foil, before slicing. Pass remaining Parmesan cheese for garnish.

 

Notes:

 

Number of Servings: 10-12

 

Submitted by: clrojic ()

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