Polenta Lasagna with Roasted Vegetables

Ingredients

• 5 cups Polenta
• 4 cups Vegetable broth
• 15 ounces Ricotta cheese
• 1 large Egg
• 10 ounces Spinach
• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Bell pepper
• 1/2 medium Onion
• 3 cloves Garlic
• 3 tablespoons Olive oil
• 2 cups Marinara sauce
• 6 ounces Mozzarella cheese
• 1/4 cup Parmesan cheese
• 1 tablespoon Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a large heavy-bottomed pot, bring the 4 cups of vegetable broth to a boil. Gradually whisk in the 5 cups of polenta. Cook, stirring constantly, until the polenta is creamy and thickened, about 5-10 minutes. Set aside.
3. 3Chop the 1 medium eggplant, 1 medium zucchini, and 1 medium bell pepper into bite-sized pieces. Finely mince the 1/2 medium onion and 3 cloves garlic. In a large bowl, toss the chopped vegetables with the 3 tablespoons of olive oil, 1 tablespoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the minced onion and garlic to the bowl and toss to combine. Spread the seasoned vegetables in an even layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender.
4. 4In a medium bowl, combine the 15 ounces of ricotta cheese, 1 large egg, and 10 ounces of spinach. Mix well until all ingredients are incorporated.
5. 5Spread a thin layer of the 2 cups of marinara sauce in the bottom of a 9x13 inch baking dish.
6. 6Spread half of the prepared polenta evenly over the marinara sauce. Top with half of the ricotta and spinach mixture, followed by half of the roasted vegetables. Sprinkle with half of the 6 ounces of mozzarella cheese and half of the 1/4 cup of Parmesan cheese. Repeat these layers once more: spread the remaining polenta, then the remaining ricotta mixture, followed by the remaining roasted vegetables. Sprinkle with the remaining 6 ounces of mozzarella cheese and remaining 1/4 cup of Parmesan cheese.
7. 7Pour the remaining marinara sauce over the top layer of cheese and vegetables. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. 8Let the Polenta Lasagna stand for 10 minutes before slicing and serving. This allows the layers to set.

Related Guides