Polenta Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup - Bob's Red Mill - Polenta (dry)1 10oz bag sliced baby bella Mushrooms, Dole baby 3 cups fresh baby spinach 1 8oz tub Ricotta Cheese, part skim milk2 medium Zucchini, sliced2 medium Yellow Summer Squash1 cup shredded Mozzarella Cheese, part skim milk1/2 cup shredded Parmesan Cheese 1 package MorningStar - Italian Sausage1 jar spaghetti sauce ( I like Ragu Robusto RoastedGarlic)
Cook polenta as directed on package and spread into a thin layer about the size of your lasagna pan and allow to "harden"
Saute sausage and mushrooms until mushrooms begin to soften and sausage is thawed and can be crumbled
Add zucchini and squash and sautee until they begin to soften Mix in ricotta cheese.
Add 1/2 of the veggies/ricotta mixture to the bottom of your lasagna pan
top with prepared polenta
Add a layer of fresh spinach top with 1/2 the shredded cheeses and 1/2 the jar of sauce
add remaining veggie/ricotta mixture
add an additional layer of spinach
The remainder of the sauce and shredded cheeses
Bake at 350º uncovered until cheese melts and edges are bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERAMA76.
Saute sausage and mushrooms until mushrooms begin to soften and sausage is thawed and can be crumbled
Add zucchini and squash and sautee until they begin to soften Mix in ricotta cheese.
Add 1/2 of the veggies/ricotta mixture to the bottom of your lasagna pan
top with prepared polenta
Add a layer of fresh spinach top with 1/2 the shredded cheeses and 1/2 the jar of sauce
add remaining veggie/ricotta mixture
add an additional layer of spinach
The remainder of the sauce and shredded cheeses
Bake at 350º uncovered until cheese melts and edges are bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERAMA76.
Nutritional Info Amount Per Serving
- Calories: 381.5
- Total Fat: 15.5 g
- Cholesterol: 35.6 mg
- Sodium: 1,001.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 5.5 g
- Protein: 26.1 g
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