Polenta Lasagna
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Polenta Lasagna
Polenta Lasagna
4 cups chicken broth
1 cup polenta
2 tbsp. butter
3 cups tomato and basil pasta sauce, divided
2 cups part-skim ricotta cheese
1 (10- oz.) box frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 cup shredded Parmesan cheese, divided
1 tsp. basil
1/2 tsp. garlic salt
2 cups shredded, mozzarella cheese, divided

Prep: 30 minutes, Cook: 50 minutes, Serves: 8

1. Line two large baking sheets with foil and coat with nonstick cooking spray.

2. Bring broth to a boil in a large saucepan. Stir in polenta and butter; cook over low heat for 10 minutes or until thickened. Spread onto prepared baking sheets, spreading each into about 8-by-14-inch rectangles. Let cool until firm.

3. Preheat oven to 375°F. Spread 1/2 cup pasta sauce into the bottom of a 9-inch square baking pan. Cut enough polenta into large squares to fit into the bottom of the pan.

4. Stir together ricotta, spinach, egg, 1/4 cup Parmesan cheese, basil and garlic salt. Spread half of the mixture over the polenta and top with half of the mozzarella cheese. Repeat polenta and cheese layers, ending with another layer of polenta on top. Top with 1½ cups pasta sauce and sprinkle with remaining Parmesan cheese.

5. Bake for 40 minutes or until hot and bubbly. Let cool slightly, then cut into squares. Serve with remaining pasta sauce.

Nutritional Information:
410 calories, 25 g protein, 20 g total fat (11 g sat.), 32 g carbohydrate, 5 g fiber, 8 g sugar, 90 mg cholesterol, 1330 mg sodium, 9 points