- VE
Polenta Lasagna
Polenta lasagna is a vegetarian’s dream come true, gluten free and delectable! Have friends who try to stick to a gluten free diet? This is the recipe for them! Polenta is naturally gluten-free, but also a tasty canvas for layers of luscious red sauce (buy your favorite jar from the market or make homemade if you have time), ricotta cheese and irresistible mozzarella cheese that turns into perfection in every bite.
Ingredients
Instructions
- Step 1
Preheat the oven to 375F
- Step 2
Heat the oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds. Add half the spinach and 1/2 the salt. Cook for about 3 minutes, until it is wilted. Add the rest of the spinach and cook an additional 3 minutes, until it is wilted. Transfer the spinach to a colander and drain out as much liquid as possible.
- Step 3
Add the zucchini to the saute pan and cook for 3 minutes. Add the zucchini to the colander and drain out as much liquid as possible.
- Step 4
In a small bowl, stir together the ricotta, egg yolks, nutmeg and the remaining salt.
- Step 5
In a 9×13 inch deep baking dish, layer 1 cup marinara, 1/2 the polenta slices, 1/2 the spinach/zucchini mixture, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the ricotta, 1/2 the mozzarella, and 1/2 the parmesan. Repeat layering to use the remaining ingredients.
- Step 6
Cover with foil, and bake for 30 minutes. Remove the foil, and bake, uncovered, an additional 15-20 minutes, until heated through and the cheese is bubbly.
- Step 7
Remove from the oven and cool 10 minutes before serving.
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Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Per serving
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