Polenta Lasagna

"My friend Traci made this and it was delicious! It's from the Every Day Rachel Ray magazine."
 
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Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 (6 ounce) bag Baby Spinach
  • salt
  • 1 (8 ounce) package sliced mushrooms, preferably cremini
  • 2 tubes prepared polenta, 18 oz each, sliced crosswise into 1/3-inch rounds
  • 8 -10 ounces goat cheese or 8 -10 ounces feta cheese, crumbled
  • 1 jarred roasted red pepper, chopped
  • 34 cup jarred marinated artichoke hearts, drained and chopped
  • 12 lb fresh mozzarella cheese, thinly sliced
  • 1 (14 1/2 ounce) can diced tomatoes, drained
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directions

  • Preheat the oven to 375°. In a large skillet, heat 1 tablespoon olive oil over medium heat.
  • Add the spinach, season with salt and cook for about 1 minute.
  • Transfer to a clean kitchen towel and wring the towel to squeeze out the liquid.
  • Chop the spinach and set aside.
  • Wipe the skillet, add 1 tablespoon olive oil and heat over medium-high heat. Add the mushrooms, season with salt and cook, stirring, for 8 minutes. Transfer to a bowl.
  • Wipe the skillet, add the remaining 1 tablespoon olive oil and heat over high heat.
  • Working in batches, fry the polenta rounds until golden, about 5 minutes per side.
  • Line the bottom of a 7-by-11-inch baking dish with half the fried polenta.
  • In a bowl, combine the reserved spinach and the goat cheese.
  • Spread half the cheese mixture over the polenta in the baking dish.
  • Scatter the mushrooms and red pepper on top.
  • Cover with the remaining polenta rounds.
  • Top with the remaining cheese mixture, the artichokes, mozzarella and tomatoes.
  • Bake until the mozzarella melts, about 15 minutes.
  • Let set for 15 minutes before serving.

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