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Polenta Lasagna Recipe

Looking for an easy Polenta Lasagna recipe? Learn how to make Polenta Lasagna using healthy ingredients.


Submitted by panicattthedscoz

Makes 10 servings



Vegetarian Lasagna with Polenta in place of lasagna noodles.

Recipe Ingredients for Polenta Lasagna

6 cups water
1/2 tsp salt
1 cups cornmeal
2 tsp olive oil
2 cups chopped onions
5 cloves of garlic
1 cups mushrooms
1 diced sweet red pepper
1 diced sweet green pepper
19 oz stewed tomatoes
14 oz tomato sauce
1/2 tsp hot pepper flakes
1 tsp parsley
2 tsp Salt
10 oz spinach
2 cups mozzarella cheese

Recipe Directions for Polenta Lasagna

  1. In large saucepan, bring water and salt to boil over high heat; gradually pour in cornmeal, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 to 15 minutes or until smooth and thickened enough to mound on spoon.

  2. Transfer to greased 13- x 9-inch (3 L) baking dish, smooth top and set aside to set. (Can be made ahead to this point and refrigerated, covered, for up to 2 days.)

  3. Meanwhile, in large heavy saucepan or Dutch oven, heat half of the oil over high heat; cook beef, stirring, for 5 minutes or until no longer pink. Remove and set aside; drain off fat, reduce heat to medium and add remaining oil to pan. Cook onions, garlic, mushrooms and sweet pepper until softened, about 5 minutes.

  4. Add tomatoes; crush lightly with fork. Stir in tomato sauce, meat and hot pepper flakes; bring to boil, reduce heat and simmer, uncovered, until thickened, about 55 minutes. Add parsley, and season with salt and pepper to taste. (Sauce can be made ahead, cooled, covered and refrigerated for up to 2 days, or frozen for up to 2 months. Thaw before continuing.)

  5. Meanwhile, in large saucepan, cook spinach in water clinging to leaves for 4 minutes. Drain, press out as much moisture as possible and chop.

  6. Turn polenta out onto chopping board; with long knife, cut horizontally into 2 layers. Don't worry if polenta breaks. Spread about 1 cup (250 mL) of the sauce over bottom of baking dish; cover with 1 layer of the polenta Add half of the spinach, sauce and cheese. Repeat with remaining polenta, spinach, sauce and cheese. (Can be made ahead to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 months. Thaw before continuing and add 10 minutes to baking time.)

  7. Bake in 375F (190C) oven for about 50 minutes or until crusty and bubbly

Categories

Main Dish

Nutrition Facts
Serving Size 356.9g
Amount Per Serving
Calories
165
Calories from Fat
57
% Daily Value*
Total Fat
6.3g
10%
Saturated Fat
3.1g
15%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
946mg
39%
Potassium
584mg
17%
Total Carbohydrates
19.7g
7%
Dietary Fiber
3.7g
15%
Sugars
5.4g
Protein
9.5g
Vitamin A 77% Vitamin C 75%
Calcium 22% Iron 11%
* 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
A
  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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