Polenta Lasagna
Elevate your lasagna game with this irresistible Polenta Lasagna, a comforting twist on the classic Italian dish. Instead of traditional pasta, creamy, golden polenta forms sturdy yet tender layers that absorb the rich flavors of marinara sauce, creamy ricotta, and gooey mozzarella cheese. Fresh spinach adds a vibrant, nutritious touch, while a crown of Parmesan creates a golden, bubbly finish. This gluten-free alternative is perfect for weeknight dinners or entertaining guests, offering layers of hearty, cheesy goodness in every bite. Best of all, it’s easy to assemble and bakes to perfection in under an hour! Serve it warm, garnished with fresh basil for a gourmet touch, and watch it disappear from the table.
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Recipe Information
Ingredients
- 2 cups Polenta
- 6 cups Water
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Spinach (chopped, fresh or frozen)
- 0.25 cups Basil leaves (optional, for garnish)
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium saucepan, bring 6 cups of water to a boil and add 1 teaspoon of salt.
Gradually whisk in 2 cups of polenta, reducing the heat to low. Stir continuously for about 10-15 minutes until the polenta thickens and pulls away from the sides of the pot.
Remove the polenta from the heat, stir in 1 tablespoon of olive oil, and spread evenly into the prepared baking dish to form a base layer. Let it cool and set for 10 minutes.
Spread 1 cup of marinara sauce evenly over the polenta base.
In a small bowl, mix 1.5 cups of ricotta cheese, 0.25 teaspoon of ground black pepper, and 0.5 teaspoons of garlic powder (if using). Spread this ricotta mixture on top of the marinara sauce layer.
Sprinkle 1 cup of chopped spinach evenly over the ricotta layer.
Add a layer of 1 cup of shredded mozzarella cheese evenly over the spinach.
Repeat the layers: add another layer of marinara sauce (about 1 cup), spinach (1 cup), ricotta (any remaining), and mozzarella (1 cup).
Top the final layer with 0.5 cups of grated Parmesan cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let the dish cool for 10 minutes before slicing.
Garnish with fresh basil leaves (if desired) and serve warm.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
