Polenta Lasagna With Roasted Vegetables
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tsps
Garlic (minced)1.5 tsps
Red Pepper Flake2 tbsps
Basil (chopped fresh)1 tbsp
Oregano (chopped fresh)430 g
Tomato Sauce (can)140 g
Spinach (package fresh)6 cups
Water1.5 cups
PolentaDirections:
1
Bake in the preheated oven until cheese melts and sauce is bubbly, about 20 minutes
2
Heat 1 tablespoon olive oil in a saucepan over medium heat
3
Add garlic and red pepper flakes; cook and stir until golden, about 1 minute
4
Stir in basil and oregano; cook until fragrant, about 1 minute
5
Stir in tomato sauce
6
Simmer sauce until flavors combine, about 20 minutes
7
Combine spinach and 2 tablespoons water in a large skillet over medium heat
8
Cover and cook until spinach is wilted, 3 to 5 minutes
9
Drain and cool until easily handled, about 5 minutes
10
Gather spinach into a ball and squeeze out excess water
11
Chop coarsely
12
Combine chopped spinach, ricotta, and ½ cup Parmesan cheese in a bowl
13
Preheat oven to 400 degrees F (200 degrees C)
14
Line 2 baking sheets with parchment paper
15
Divide eggplant, red bell pepper, and orange bell pepper between lined baking sheets
16
Drizzle with 2 tablespoons olive oil and toss to coat
17
Season with salt and pepper
18
Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes
19
Remove from oven
20
Bring 6 cups water to a boil; add salt
21
Pour in polenta in a steady stream, whisking constantly
22
Reduce heat to low
23
Whisk until polenta thickens, about 5 minutes
24
Cover and cook, stirring vigorously every 10 minutes, until polenta is the consistency of porridge, about 30 minutes
25
Reduce oven temperature to 350 degrees F (175 degrees C)
26
Grease a 9x13-inch baking dish with cooking spray
27
Spread half the polenta evenly in the bottom of the baking dish
28
Layer half of the spinach mixture, roasted vegetables, and sauce on top
29
Top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese
30
Repeat layers with remaining polenta, spinach mixture, roasted vegetables, and sauce
31
Top with remaining mozzarella cheese and Parmesan cheese
32
Let cool before cutting so layers hold, at least 20 minutes