Polenta Lasagna With Roasted Vegetables Recipe

Name: Polenta Lasagna With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato Sauce:; 1 tablespoon olive oil; 2 teaspoons minced garlic; 1 1/2 teaspoons red pepper flakes; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 1 (15 ounce) can tomato sauce; Spinach Filling:; 1 (5 ounce) package fresh spinach; 2 tablespoons water; 1 (8 ounce) container ricotta cheese; 1/2 cup grated Parmesan cheese; Roasted Vegetables:; 1 eggplant, peeled and cubed; 1 red bell pepper, seeded and cubed; 1 orange bell pepper, seeded and cubed; 2 tablespoons olive oil; salt and ground black pepper to taste; Polenta:; 6 cups water; salt to taste; 1 1/2 cups polenta; cooking spray; Topping:; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided

Servings: persons

Tomato Sauce:
1 tablespoon olive oil
2 teaspoons minced garlic
1 1/2 teaspoons red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 (15 ounce) can tomato sauce
Spinach Filling:
1 (5 ounce) package fresh spinach
2 tablespoons water
1 (8 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
Roasted Vegetables:
1 eggplant, peeled and cubed
1 red bell pepper, seeded and cubed
1 orange bell pepper, seeded and cubed
2 tablespoons olive oil
salt and ground black pepper to taste
Polenta:
6 cups water
salt to taste
1 1/2 cups polenta
cooking spray
Topping:
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided

1
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and red pepper flakes; cook and stir until golden, about 1 minute. Stir in basil and oregano; cook until fragrant, about 1 minute. Stir in tomato sauce. Simmer sauce until flavors combine, about 20 minutes.
2
Combine spinach and 2 tablespoons water in a large skillet over medium heat. Cover and cook until spinach is wilted, 3 to 5 minutes. Drain and cool until easily handled, about 5 minutes. Gather spinach into a ball and squeeze out excess water. Chop coarsely.
3
Combine chopped spinach, ricotta, and 1/2 cup Parmesan cheese in a bowl.
4
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
5
Divide eggplant, red bell pepper, and orange bell pepper between lined baking sheets. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper.
6
Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes. Remove from oven.
7
Bring 6 cups water to a boil; add salt. Pour in polenta in a steady stream, whisking constantly. Reduce heat to low. Whisk until polenta thickens, about 5 minutes. Cover and cook, stirring vigorously every 10 minutes, until polenta is the consistency of porridge, about 30 minutes.
8
Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
9
Spread half the polenta evenly in the bottom of the baking dish. Layer half of the spinach mixture, roasted vegetables, and sauce on top. Top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers with remaining polenta, spinach mixture, roasted vegetables, and sauce. Top with remaining mozzarella cheese and Parmesan cheese.
10
Bake in the preheated oven until cheese melts and sauce is bubbly, about 20 minutes. Let cool before cutting so layers hold, at least 20 minutes.

378

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 26 ingredients. The key ingredients include: Tomato Sauce:, 1 tablespoon olive oil, 2 teaspoons minced garlic, 1 1/2 teaspoons red pepper flakes, and more.

Yes, Polenta Lasagna With Roasted Vegetables 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 Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions