Polenta Lasagna with Feta and Kale
Discover a creative twist on classic comfort food with this Polenta Lasagna with Feta and Kale—a hearty, gluten-free alternative to traditional lasagna. Layers of creamy, savory polenta take the place of pasta, providing the perfect base for vibrant sautéed kale, tangy crumbled feta, and a rich, aromatic tomato sauce infused with garlic, oregano, and a touch of heat from red pepper flakes. Topped with a golden layer of Parmesan, this baked dish combines wholesome greens, Mediterranean-inspired flavors, and irresistible cheesy goodness. Perfect for weeknight dinners or special occasions, this vegetarian lasagna is as satisfying as it is nutritious. Ready in just over an hour, it’s a delicious way to elevate simple ingredients into a showstopping meal.
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Recipe Information
Ingredients
- 1.5 cups Polenta (dry)
- 6 cups Water
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 8 cups Kale (chopped, stems removed)
- 3 cloves Garlic (minced)
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 1.5 cups Feta cheese (crumbled)
- 0.5 cups Parmesan cheese (grated)
- 0.5 teaspoon Black pepper
Instructions
In a large pot, bring 6 cups of water to a boil and stir in 2 teaspoons of salt.
Gradually whisk in the polenta, reducing the heat to low as the mixture thickens, and cook while stirring frequently for about 10 minutes until smooth and creamy.
Pour the cooked polenta into a greased 9x13-inch baking dish, spreading it evenly across the bottom, and set aside to cool and firm up slightly.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped kale to the skillet and sauté until wilted, about 5-7 minutes. Remove from heat and set aside.
In a saucepan, combine the crushed tomatoes, dried oregano, red pepper flakes, and black pepper. Simmer over medium heat for 10 minutes to allow the flavors to meld.
Preheat your oven to 375°F (190°C).
Spread one-third of the tomato sauce over the polenta base in the baking dish. Layer half of the sautéed kale over the sauce, followed by half the crumbled feta cheese.
Repeat the layering process with another third of the tomato sauce, the remaining kale, and the remaining feta cheese.
Spread the final third of the tomato sauce over the top and sprinkle evenly with the grated Parmesan cheese.
Bake the lasagna in the preheated oven for 25-30 minutes, or until bubbling and the cheese is lightly browned on top.
Remove the dish from the oven and let it cool for 10 minutes before slicing into squares and serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 586 mg | 45% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 916 mg | 19% | |
*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.
