Polenta Lasagna With Feta And Kale Recipe

Name: Polenta Lasagna With Feta And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package prepared polenta (in a tube); 1 cup marinara sauce; 1 cup pecorino romano cheese, shredded; 2 tablespoons extra virgin olive oil; 1/2 yellow onion, chopped finely; 5 garlic cloves, minced; 1 teaspoon fresh rosemary, minced; 1 small carrot, diced; 1 bunch lacinato kale, shredded; 1/4 cup pitted kalamata olive, chopped finely; 1 1/4 cups feta cheese, mashed with fork; extra virgin olive oil, to grease baking pan

Servings: persons

1 (18 ounce) package prepared polenta (in a tube)
1 cup marinara sauce
1 cup pecorino romano cheese, shredded
2 tablespoons extra virgin olive oil
1/2 yellow onion, chopped finely
5 garlic cloves, minced
1 teaspoon fresh rosemary, minced
1 small carrot, diced
1 bunch lacinato kale, shredded
1/4 cup pitted kalamata olive, chopped finely
1 1/4 cups feta cheese, mashed with fork
extra virgin olive oil, to grease baking pan

1
Preheat oven to 375u00b0F.
2
In a large pan, heat olive oil over medium-high flame. Saute onions and rosemary until the onions begin to brown. Add garlic and carrots. Saute until garlic fragrances the oil, about 2 minutes. Add kale and saute until tender, then remove pan from heat.
3
Grease the bottom and sides of a 8x8-inch baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan.
4
Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the kale mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 1/2 cup of marinara sauce. Sprinkle shredded pecorino evenly across the top.
5
Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (18 ounce) package prepared polenta (in a tube), 1 cup marinara sauce, 1 cup pecorino romano cheese, shredded, 2 tablespoons extra virgin olive oil, and more.

Yes, Polenta Lasagna With Feta And Kale 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.

That's it — enjoy your meal!

Polenta Lasagna With Feta And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions