Polenta Lasagne Recipe

Name: Polenta Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 cloves chopped garlic; 3 (10-ounce) bags spinach, washed, any large stems removed; Gray salt and freshly ground black pepper; 2 pound Italian sausage links, cooked and sliced 1/8-inch thick; 2 cups fresh ricotta cheese; 2 egg yolks; 1/4 teaspoon freshly grated nutmeg; 15 cups water; 2 tablespoon sea salt, preferable gray salt; 3 cups fine grind polenta; 2 cups grated Parmesan; 4 teaspoons roasted garlic oil, or extra-virgin olive oil; 4 cups prepared marinara sauce; 1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares; 1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares; 1/2 cup grated Parmesan; 1 pound fresh mozzarella, thinly sliced

Servings: persons

2 tablespoons extra-virgin olive oil
4 cloves chopped garlic
3 (10-ounce) bags spinach, washed, any large stems removed
Gray salt and freshly ground black pepper
2 pound Italian sausage links, cooked and sliced 1/8-inch thick
2 cups fresh ricotta cheese
2 egg yolks
1/4 teaspoon freshly grated nutmeg
15 cups water
2 tablespoon sea salt, preferable gray salt
3 cups fine grind polenta
2 cups grated Parmesan
4 teaspoons roasted garlic oil, or extra-virgin olive oil
4 cups prepared marinara sauce
1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares
1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares
1/2 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced

1
Polenta
2
Spinach/sausage mixture
3
Ricotta mixture
4
Heat the oil in a large skillet over high heat.
5
Add the garlic and saute until lightly browned.
6
Add half the spinach into the skillet.
7
As soon as it wilts, add the remaining spinach.
8
Season with salt and pepper and remove from heat.
9
Add the sausage slices to marry the flavors together.
10
Remove from heat.
11
In a small bowl combine the ricotta, egg yolks, and nutmeg.
12
Set aside.
13
In a large saucepan, bring the water and salt to a boil.
14
Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft.
15
Stir in the Parmesan and olive oil.
16
Set aside 4 tablespoons of the marinara sauce for the top of the lasagna.
17
In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices.
18
Repeat.
19
Top with the remaining polenta (it may not cover the top completely).
20
Distribute the ricotta mixture over the top in small dollops.
21
Drizzle the reserved marinara sauce on top.
22
At this point the finished lasagna can be wrapped and refrigerated for up to a day.
23
Preheat the oven to 375 degrees F.
24
Place the pan on a cookie sheet (in case it bubbles over).
25
Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout.
26
Remove from the oven and allow it to rest for several minutes before serving.

1037

kcal

Calories

Fat

Carbs

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 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 cloves chopped garlic, 3 (10-ounce) bags spinach, washed, any large stems removed, Gray salt and freshly ground black pepper, and more.

Yes, Polenta Lasagne 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 Lasagne

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