Polenta Lasagna Recipe

Name: Polenta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 (6 ounce) bag Baby Spinach; salt; 1 (8 ounce) package sliced mushrooms, preferably cremini; 2 tubes prepared polenta, 18 oz each, sliced crosswise into 1/3-inch rounds; 8 -10 ounces goat cheese or 8 -10 ounces feta cheese, crumbled; 1 jarred roasted red pepper, chopped; ¾ cup jarred marinated artichoke hearts, drained and chopped; 12 lb fresh mozzarella cheese, thinly sliced; 1 (14 1/2 ounce) can diced tomatoes, drained

Servings: persons

3 tablespoons extra virgin olive oil
1 (6 ounce) bag Baby Spinach
salt
1 (8 ounce) package sliced mushrooms, preferably cremini
2 tubes prepared polenta, 18 oz each, sliced crosswise into 1/3-inch rounds
8 -10 ounces goat cheese or 8 -10 ounces feta cheese, crumbled
1 jarred roasted red pepper, chopped
¾ cup jarred marinated artichoke hearts, drained and chopped
12 lb fresh mozzarella cheese, thinly sliced
1 (14 1/2 ounce) can diced tomatoes, drained

1
Preheat the oven to 375.
2
In a large skillet, heat 1 tablespoon olive oil over medium heat.
3
Add the spinach, season with salt and cook for about 1 minute.
4
Transfer to a clean kitchen towel and wring the towel to squeeze out the liquid.
5
Chop the spinach and set aside.
6
Wipe the skillet, add 1 tablespoon olive oil and heat over medium-high heat.
7
Add the mushrooms, season with salt and cook, stirring, for 8 minutes.
8
Transfer to a bowl.
9
Wipe the skillet, add the remaining 1 tablespoon olive oil and heat over high heat.
10
Working in batches, fry the polenta rounds until golden, about 5 minutes per side.
11
Line the bottom of a 7-by-11-inch baking dish with half the fried polenta.
12
In a bowl, combine the reserved spinach and the goat cheese.
13
Spread half the cheese mixture over the polenta in the baking dish.
14
Scatter the mushrooms and red pepper on top.
15
Cover with the remaining polenta rounds.
16
Top with the remaining cheese mixture, the artichokes, mozzarella and tomatoes.
17
Bake until the mozzarella melts, about 15 minutes.
18
Let set for 15 minutes before serving.

4737

kcal

Calories

309

Fat

Carbs

433

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 (6 ounce) bag Baby Spinach, salt, 1 (8 ounce) package sliced mushrooms, preferably cremini, and more.

Yes, Polenta Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Lasagna

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