Greek Polenta Lasagna
Ingredients
The polenta
-
6
cups
water
-
1
teaspoon
salt
-
2
cups
polenta corn grits
-
1
tablespoon
olive oil
-
2
teaspoons
olive oil
The lasagna filling
-
1
16-ounce container
ricotta cheese
-
1
cup
crumbled feta cheese
-
1
large
egg
-
1
10-ounce package
frozen chopped spinach
-
1
12-ounce jar
roasted red peppers
-
¾
cup
halved pitted kalamata olives
-
1
teaspoon
dried oregano
-
½
teaspoon
kosher salt
-
⅛
teaspoon
black pepper
-
1
25-ounce jar
spaghetti sauce or marinara sauce
-
8
ounces
mozzarella cheese
Instructions
- Boil water with salt in a large pot, then slowly add polenta while stirring constantly until thick.
- Stir in olive oil once polenta is thick, then spread it in a greased loaf pan and let it cool.
- In a bowl, mix ricotta, ¾ cup feta, egg, spinach, roasted red peppers, ½ cup olives, oregano, salt, and pepper.
- Preheat oven to 350°F and prepare an 8x12-inch pan.
- Layer sauce in the bottom of the pan, add polenta slices, half the ricotta mixture, half the sauce, and half the mozzarella.
- Repeat the layers with remaining ingredients, topping with feta and olives.
- Bake for 40-50 minutes until hot and cheese is bubbly, then let cool before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
326
Total fat
15g
Total carbohydrates
34g
Total protein
13g
Sodium
1101mg
Cholesterol
60mg
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