Polenta Lasagna
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 3 10-ounce bags baby spinach
- 2 zucchini, cut into 1/2 inch coins
- 1 teaspoon salt, divided
- 2 cups ricotta cheese
- 2 large egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 1 18-ounce tube cooked polenta, sliced into 24 slices
- 4 cups (32 ounces) marinara sauce
- 1 12-ounce jar roasted yellow peppers, chopped
- 1 cup grated parmesan cheese
- 1 pound fresh mozzarella, thinly sliced
Instructions
- Preheat the oven to 375F
- Heat the oil in a large skillet over medium-high heat. Add the garlic and saute for 30 seconds. Add half the spinach and 1/2 the salt. Cook for about 3 minutes, until it is wilted. Add the rest of the spinach and cook an additional 3 minutes, until it is wilted. Transfer the spinach to a colander and drain out as much liquid as possible.
- Add the zucchini to the saute pan and cook for 3 minutes. Add the zucchini to the colander and drain out as much liquid as possible.
- In a small bowl, stir together the ricotta, egg yolks, nutmeg and the remaining salt.
- In a 9x13 inch deep baking dish, layer 1 cup marinara, 1/2 the polenta slices, 1/2 the spinach/zucchini mixture, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the ricotta, 1/2 the mozzarella, and 1/2 the parmesan. Repeat layering to use the remaining ingredients.
- Cover with foil, and bake for 30 minutes. Remove the foil, and bake, uncovered, an additional 15-20 minutes, until heated through and the cheese is bubbly.
- Remove from the oven and cool 10 minutes before serving.
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