How to Make Polenta Lasagna with Roasted Vegetables - A Step-by-Step Guide

Polenta Lasagna with Roasted Vegetables is a delightful and satisfying vegetarian dish that is sure to please even the most discerning of palates. This recipe combines creamy polenta with a colorful array of roasted vegetables, all layered together with marinara sauce and gooey mozzarella cheese. The end result is a hearty and flavorful meal that is as visually stunning as it is delicious.

What sets this lasagna apart from the traditional pasta version is the use of polenta, a cornmeal...

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Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons red pepper flakes
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 (15 ounce) can tomato sauce
  • 1 (5 ounce) package fresh spinach
  • 2 tablespoons water
  • 1 (8 ounce) container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 eggplant, peeled and cubed
  • 1 red bell pepper, seeded and cubed
  • 1 orange bell pepper, seeded and cubed
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 6 cups water
  • salt to taste
  • 1 ½ cups polenta
  • cooking spray
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 55 mins
  • Additional Time: 25 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 10
  • Yield: 1 9x13-inch lasagna

  • Heat 1 tablespoon olive oil in a saucepan over medium heat. Add garlic and red pepper flakes; cook and stir until golden, about 1 minute. Stir in basil and oregano; cook until fragrant, about 1 minute. Stir in tomato sauce. Simmer sauce until flavors combine, about 20 minutes.
  • Combine spinach and 2 tablespoons water in a large skillet over medium heat. Cover and cook until spinach is wilted, 3 to 5 minutes. Drain and cool until easily handled, about 5 minutes. Gather spinach into a ball and squeeze out excess water. Chop coarsely.
  • Combine chopped spinach, ricotta, and ½ cup Parmesan cheese in a bowl.
  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Divide eggplant, red bell pepper, and orange bell pepper between lined baking sheets. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper.
  • Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes. Remove from oven.
  • Bring 6 cups water to a boil; add salt. Pour in polenta in a steady stream, whisking constantly. Reduce heat to low. Whisk until polenta thickens, about 5 minutes. Cover and cook, stirring vigorously every 10 minutes, until polenta is the consistency of porridge, about 30 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Spread half the polenta evenly in the bottom of the baking dish. Layer half of the spinach mixture, roasted vegetables, and sauce on top. Top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese. Repeat layers with remaining polenta, spinach mixture, roasted vegetables, and sauce. Top with remaining mozzarella cheese and Parmesan cheese.
  • Bake in the preheated oven until cheese melts and sauce is bubbly, about 20 minutes. Let cool before cutting so layers hold, at least 20 minutes.
  • Nutrition

    269 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 23mg
    • Sodium: 709mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 13g
    • Vitamin C: 53mg
    • Calcium: 314mg
    • Iron: 4mg
    • Potassium: 438mg