Forking-Good Polenta Lasagna
ou know a recipe is something special when your kid insists—three times—that it make it into the family cookbook. That’s exactly what happened with this Forking-Good Polenta Lasagna. My daughter was a...
Recipe Overview
Prep
- min
Cook
- min
Total
-
Calories
-
Ingredients
- Nonstick olive or coconut oil cooking spray
- 1 (14-ounce) tube prepared organic polenta ((cut into ¼-inch slices))
- 1 tsp extra-virgin olive oil
- 1 eggplant ((unpeeled, diced small))
- 2 medium zucchini ((diced small))
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 12 oz fresh spinach
- 1½ cups organic Italian-style tomato sauce
- ½ cup fresh basil leaves ((roughly chopped))
- ½ cup shredded mozzarella cheese
- ½ cup water
Instructions
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1Preheat the oven to 450ºF. Lightly coat a 9x13-inch baking dish with nonstick spray.
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2Sauté the veggies: In a large nonstick skillet, heat the olive oil over medium-high. Add the diced eggplant, zucchini, salt, and pepper. Cook, stirring occasionally, until the veggies are tender and just beginning to brown (about 4–6 minutes).
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3Steam the spinach: Add ½ cup of water and the spinach to the skillet. Cover and let it steam for about 3 minutes, stirring once, until wilted.
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4Make it saucy: Stir in the tomato sauce and let it heat through (1–2 minutes). Remove from heat and mix in the fresh basil.
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5Layer it up: Arrange the polenta slices in a single layer at the bottom of your baking dish (trim to fit if needed). Spoon the veggie-sauce mixture on top and sprinkle with mozzarella.
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6Bake for 15 minutes, or until bubbling and the cheese is melted.
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7Let it rest for 5–10 minutes before slicing and serving. (This helps it firm up and slice beautifully.)
Note: Adjust spices to taste. Enjoy your meal!
About the Chef
Mareya Ibrahim
The Fit Foodie
Award-winning chef, author, and nutrition expert dedicated to proving that healthy food can be irresistible.
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