Polenta Lasagna

We take a classic favorite and give it a twist using polenta in place of pasta.

Nothing says comfort & cozy like a lasagna recipe. We take a classic favorite and give it a twist using polenta in place of pasta. This hearty and delicious variation of lasagna is filled with all your favorites: polenta, veggies, fresh marinara sauce and ricotta cheese.

If you are looking for a tasty, gluten-free lasagna recipe that is guaranteed to deliver rich flavors and please a crowd - give this recipe a try!

This is a great dish that can be made ahead of time and is vegetarian friendly.

Ingredients

2 tubes San Gennaro Basil & Garlic Polenta, sliced 1/2” thick
2 Tablespoons olive oil
4 cloves garlic, minced
6 cups spinach
2 zucchini, sliced
2 roasted red peppers, sliced
¼ teaspoon chili flakes
Salt & pepper to taste
2 cups ricotta cheese
2 eggs
¼ teaspoon nutmeg
32 ounce marinara sauce
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated

Instructions

Preheat oven to 375F.

In a small bowl, mix the ricotta, egg, nutmeg, salt & pepper and set aside.

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 until it is wilted. Add the rest of the spinach and cook until it is wilted. Transfer the spinach to a colander and drain out as much liquid as possible.

Add the zucchini to the saute pan, season with salt and pepper and cook for a few minutes. Add the zucchini to the colander and drain out as much liquid as possible.

Spray a 9x13” baking pan with nonstick cooking spray or olive oil. Spoon about 1/4 cup of the marinara sauce into the bottom of the baking dish and spread it evenly.

Arrange polenta slices to cover the bottom of the baking dish. You may need to slice some of the rounds in half to fill in gaps.

Cover the polenta layer with ½ of the spinach, zucchini and red peppers. Top with 1.5 cups of marinara sauce. Top with ½ of the ricotta mixture, ½ cup of mozzarella and ½ cup of parmesan.

Repeat another layer: polenta, veggies, marinara and cheeses.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking uncovered for another 20 minutes, until the top is browned and bubbly.

Let cool on the counter for 15 minutes before cutting into slices and serving.