Vegetarian Polenta Lasagna
Serves 820 mins prep25 mins cook
This vegetarian polenta lasagna uses sliced tube polenta instead of noodles for a naturally gluten-free version that's ready in 45 minutes. I layer it with sautéed zucchini, red peppers, spinach, marinara sauce, and Parmesan cheese for a hearty casserole that serves 8. It takes 20 minutes of prep compared to traditional lasagna's 90-minute timeline.
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What you need
Instructions
0 Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, zucchini, garlic, salt and pepper, Italian seasoning and crushed red pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes. 1 Add spinach; cook until wilted, stirring once, about 3 minutes. 2 Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. 3 Slice polenta, and place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary. 4 Sprinkle with 1/4 cup cheese, top with the zucchini/spinach mixture and sprinkle with 1/4 cup cheese. Then repeat: one more layer of polenta, one layer of veggies, and the remaining cheese on top. 5 Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.View original recipe