Polenta Vegetable Lasagna Recipe

What’s the perfect food for chilly nights? Lasagna, of course! But how about a healthier version? Replace the pasta with polenta and add heaps of vegetables for a new twist on a favorite dish. Part-skim ricotta adds some protein, while polenta provides a sturdy and hearty base. This recipe is easily adaptable — if you have vegetables sitting around don’t hesitate to throw them in with the eggplant, zucchini and mushrooms.

Polenta Vegetable Lasagna

Photo by Emily Miller

Polenta Vegetable Lasagna Recipe

Serves 12

The Skinny

Per one 3-inch square serving:

  • 232 cal
  • 6.2 g fat (2.1 g sat)
  • 36.7 g carbs
  • 197 mg sodium
  • 4 g fiber
  • 4.9 g sugar
  • 8.4 g protein

Prep time: 20 minutes
Cook time: 1 hour

Ingredients

17.5 oz. polenta
2 tablespoons olive oil
1 large eggplant, diced
1 medium zucchini, diced
6 white button mushrooms, diced
salt and pepper, to taste
15 oz. baby spinach
1/2 cup water
1 1/2 cups marinara sauce
1 1/2 cups part-skim ricotta cheese
3 tablespoons Parmigiano Reggiano cheese

Preparation

  1. Preheat oven to 450°F and spray a 9×13 pan with cooking spray.
  2. Slice polenta into 1/2” thick pieces and line pan, cutting pieces to fit.
  3. In a large skillet, heat olive oil over medium heat. Sauté eggplant, zucchini and mushrooms for 4-6 minutes until tender. Add salt and pepper to taste. Place spinach and water in skillet and stir for 3 minutes until wilted. Add marinara sauce and let simmer for 2-3 minutes. Take off heat and cool for 5 minutes.
  4. In pan, top polenta with ricotta, using a fork to smooth out. Pour eggplant mixture on top. Sprinkle with Parmigiano Reggiano cheese.
  5. Bake at 450°F for 15 minutes, until cheese is bubbling. Let cool for 5 minutes before serving.
Polenta Vegetable Lasagna

Photo by Emily Miller

For more recipes from Emily, visit emsbytes.com.

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