Polenta Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Polenta Lasagna calories by ingredient
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This made 8 LARGE servings for me when baked in a 9" x 13" pan This made 8 LARGE servings for me when baked in a 9" x 13" pan
Number of Servings: 8


    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 milk
    2 medium Zucchini, sliced
    2 medium Yellow Summer Squash
    1 cup shredded Mozzarella Cheese, part skim milk
    1/2 cup shredded Parmesan Cheese
    1 package MorningStar - Italian Sausage
    1 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 350 uncovered until cheese melts and edges are bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user AMBERAMA76.

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