Polenta Lasagna with Roasted Vegetables

Lasagna noodles are replaced with layers of creamy polenta in this vegetarian lasagna that tastes even better as leftovers.

Step: 1

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.

Step: 2

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.

Step: 3

Combine chopped spinach, ricotta, and ½ cup Parmesan cheese in a bowl.

Step: 4

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.

Step: 5

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.

Step: 6

Roast in the preheated oven, stirring every 10 minutes, until tender and browned in spots, about 30 minutes. Remove from oven.

Step: 7

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.

Step: 8

Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step: 9

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.

Step: 10

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.

Per Serving: 269 calories; protein 13.4g; carbohydrates 27.6g; fat 12.3g; cholesterol 23.3mg; sodium 709.3mg.

Deciding stay in and make food your food instead of eat in the evening out is already a step in the right way if you’re more point on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .