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Polenta Lasagna

Perfect for a rainy day, which is when I first made this.

Print Recipe

Polenta Lasagna

Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Dinner
Cuisine: Comfort Food, Italian
Keyword: Polenta
Servings: 8 servings
Calories: 628kcal

Ingredients

Polenta

  • 4 tbsp butter
  • 1 tbsp salt
  • 2 cups polenta
  • 5 oz baby spinach
  • 7 oz Parmesan grated

Marinara and ricotta fillings

  • 1 lb whole-milk ricotta
  • 3 tbsp parsley finely chopped
  • 1 large egg
  • ½ tsp black pepper
  • ⅛ tsp nutmeg
  • 1 lb mozzarella shredded
  • 1 tbsp olive oil
  • 1 tsp salt
  • 28 oz canned crushed tomatoes
  • 1 tsp dried oregano
  • 4 cloves garlic
  • ¼ tsp red pepper flakes

Instructions

Polenta

  • Heat oven to 425ºF and place parchment paper on a rimmed baking sheet.
  • In a large stock pot, add 6 cups boiling water (from the kettle) and 1 tbsp salt and bring to a boil over high heat. Reduce heat to medium, then slowly pour in 2 cups polenta, stirring constantly. Continue stirring frequently until polenta thickens, 8 to 12 minutes. Add 4 tbsp butter and stir until melted. Then add the spinach and stir until it's wilted, about 2 minutes. Remove from heat and mix in about half of the grated Parmesan.
  • Pour polenta onto the prepared baking sheet. Using a wet (or greased) silicon spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle half of the remaining grated Parmesan on top. (Save remaining parmesan for the final assembly.) Put in the oven and bake until polenta is firm and cheese has melted, 12 to 15 minutes. Let cool in the pan on a wire rack until completely cooled, about 90 minutes.

Marinara and ricotta fillings

  • About 30 minutes before assembly, make the marinara. Add 1 tbsp olive oil to a large dutch oven or sauce pot. Add half of the minced garlic and the red pepper flakes and stir until fragrant. Add the can of crushed tomatoes and stir well. Add the 1 tsp oregano. Add about ½ tsp salt, some black pepper and mix well. Bring to a gentle simmer, stirring ocassionally, and then reduce heat to low and simmer, covered, for 10-15 minutes. Turn off heat.
  • Prepare the ricotta filling. In a small bowl, mix the ricotta, parsley, basil, egg, black pepper, nutmeg and about ½ tsp salt. Add half of the minced garlic. Mix until well combined and set aside.

Assembly

  • When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9×13" baking dish.
  • Cut cooled polenta in half, creating 2 pieces roughly the size of the baking dish. Using a large spatula, gently place one half in the buttered baking dish.
  • Then, build the layers from there. From the bottom, layers are: polenta, ricotta, marinara, mozzarella, polenta, ricotta, marinara, mozzarella. Then top with the remaining Parmesan.
  • Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
  • Remove from oven and let lasagna stand for about 15 minutes to firm up before serving.

Nutrition

Calories: 628kcal | Carbohydrates: 44g | Protein: 34g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 2170mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3148IU | Vitamin C: 17mg | Calcium: 765mg | Iron: 3mg
Nutrition Facts
Polenta Lasagna
Amount Per Serving
Calories 628 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 129mg43%
Sodium 2170mg94%
Potassium 601mg17%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 6g7%
Protein 34g68%
Vitamin A 3148IU63%
Vitamin C 17mg21%
Calcium 765mg77%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.