Polenta and Vegetable Casserole

Polenta and Vegetable Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.1
  • Total Fat: 3.6 g
  • Cholesterol: 6.7 mg
  • Sodium: 898.3 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Polenta and Vegetable Casserole calories by ingredient
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Introduction

I found a similar recipe online, and altered it to be vegetarian. It turns out amazing! Give it a try :] I found a similar recipe online, and altered it to be vegetarian. It turns out amazing! Give it a try :]
Number of Servings: 6

Ingredients

    Garlic, 3 cloves
    Onion, 1 large
    Tomato, 1 medium
    Zucchini, 2 large
    Ragu Sauce (I used "Light Tomato & Basil"), 1 cup
    Kraft Fat Free Mozzarella, 1 cup
    Sargento Reduced Fat Provolone, 2 Slices
    Polenta,1/2 roll cut into slices
    Broccoli, 2 cups
    Pinto Beans, 1/3 cup
    Spinach (fresh), 3 cups
    Olive Oil, 1 tbs.
    Salt, 1 tsp
    Kraft Reduced fat grated Parmesan cheese, 2 tsp.

Directions

Preheat oven to 400 degrees F.

Steam broccoli, set aside. Saute onions, garlic, and zucchini in olive oil. Once onions are translucent, add spinach and cook for 5 more minutes.

In a shallow pan, layer food in the following order (from the bottom, up): polenta slices, 1/3 mozzarella, onion/garlic/zucchini/spinach mixture, 1 slice provolone, 1/2 cup sauce, broccoli, 1/3 mozzarella, pinto beans, tomato slices, 1 slice provolone, remaining 1/3 mozzarella, 1/2 cup sauce.

Top with 2 tsp grated parmesan and cook in oven for 15-20 minutes, or until bubbling.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KEARABELL.

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Member Ratings For This Recipe



  • Quick and easy! The fmaily loved it. Great way to get in some veggies! - 6/5/18

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