Polenta Lasagna with Butternut Squash & Spinach Recipe

Looking for an easy Polenta Lasagna with butternut squash & spinach recipe? Learn how to make Polenta Lasagna with butternut squash & spinach using healthy ingredients.


Submitted by mlibby28

Makes 8 servings



Golden layers of polenta take the place of noodles in this colorful meatless lasagna, full of bright vegetables and creamy cheeses. Use stone-ground polenta to get the most nutritional benefit from this ground corn. Unlike most poenta, it retains some of the wholesome germ. This recipe can be found on page 114 of the Williams-Sonoma "eat well" cookbook.

Recipe Ingredients for Polenta Lasagna with butternut squash & spinach

6 cups butternut squash, diced
2 tbsp olive oil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp freshly ground pepper
12 ounce of spinach leaves
2 cups part-skim ricotta cheese
1/8 tsp ground nutmeg
2 cups mozzarella cheese, shredded
3 1/2 cups tomato sauce
2 cups firm polenta

Recipe Directions for Polenta Lasagna with butternut squash & spinach

  1. To make polenta: Lightly grease a 9-by-13 inch baking dish with oil. In a large, heavy-bottomed pot, bring 8 cups water to a boil.

  2. Pouring slowly and stirring constantly with a whisk, add the polenta and 1/2 tsp salt to the boiling water. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until themixture is thick and the texture is no longer grainy, about 25 minutes.

  3. Pour and polenta into the prepared dish and chill until set, about 2 hours.

  4. Preheat oven to 400F. In a large baking pan, toss squash with oil, thyme, 1/4 tsp salt, and 1/8 tsp pepper. Bake until very tender, about 35 minutes. Transfer to a bowl and mash coarsely with a fork.

  5. Reduce oven temperature to 350f. Bring 3 cups water to a boil in a large pot. Blanch spinach just until wilted, 1-2 minutes. Drain and rinse in cold water. Squeeze dry and coarsely chop. Combine spinach with ricotta, nutmeg, and 1/2 cup mozzarella and mix well.

  6. Cut polenta crosswise into thirds and slice each piece in half horizontally. Spoon about 1/2 cup tomato sauce into a 9-by-13 inch baking dish. Arrange half of polenta pieces in pan, then spoon mashed squash evenly over polenta. Spoon half of cheese mixture evenly over squash and top with about 1 1/2 cups tomato sauce. Top with remaining polenta pieces, then remaining tomato sauce and remaining cheese mixture.

  7. Bake until sauce is bubbling and cheese is melted and golden, about 30 minutes. Let stand for 10 minutes before serving.

Categories

Dairy, Tomatoes, Vegetables, Main Dish, Italian, Bake, Vegetarian

Nutrition Facts
Serving Size 387.3g
Amount Per Serving
Calories
423
Calories from Fat
133
% Daily Value*
Total Fat
14.8g
23%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
1119mg
47%
Potassium
1070mg
31%
Total Carbohydrates
54.5g
18%
Dietary Fiber
5.7g
23%
Sugars
7.8g
Protein
21.0g
Vitamin A 318% Vitamin C 69%
Calcium 48% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement