"Meatless Monday" Recipe of the Week - Polenta Lasagna with Spinach MONDAY
This week's "Meatless Monday" Recipe of the Week is a Polenta Lasagna with Spinach. Here's a different and healthier version of Lasagna. Made with Polenta, Spinach, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, and more! You can find this recipe from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!
https://www.cooksrecipes.com/index.html
Polenta Lasagna with Spinach
Traditional lasagna noodles are replaced with slices of firm polenta layered with a spinach-ricotta cheese mixture and an Italian tomato sauce.
Recipe Ingredients:
Polenta:
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups vegetable stock
2 cups instant polenta (13.2 ounce box)
3 tablespoons freshly grated Parmesan cheese
Tomato Sauce:
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste
Spinach-Ricotta Filling:
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (15-ounce) containers low-fat ricotta cheese
2 large eggs
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
Pinch of nutmeg
4 tablespoons freshly grated Parmesan cheese - divided use
2 cups shredded mozzarella cheese - divided use
Cooking Directions:
1 - Lightly spray a 13x9x2-inch baking dish with non-stick cooking spray.
2 - For Polenta: In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn't brown. Add salt and stock and bring to a rolling boil over medium heat.
3 - In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn't stick, until it's thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.
4 - Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)
5 - For Tomato Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt. Makes about 4 cups sauce.
6 - For Spinach-Ricotta Filling: In a medium bowl combine spinach, ricotta, egg and Parmesan, mixing well. Season to taste with salt, pepper and nutmeg.
7 - Preheat oven to 375°F (190°C).
8 - Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9x6 1/2-inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9x6 1/2-inches).
9 - Spoon prepared tomato sauce evenly on the bottom of the 13 x 9 x 2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
10 - Top with remaining polenta pieces and finish with remaining cheese.
11 - Place the lasagna dish on a baking sheet to catch any drips. Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.
Makes 8 servings.
Tip: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.
https://www.cooksrecipes.com/mless/polenta-lasagna-with-spinach-recipe.html
