Vegan Polenta Lasagna

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package polenta
  • 1
    (6 ounce) bag Baby Spinach
  • 1
    (12 ounce) jar roasted red peppers
  • 12
    ounces spaghetti sauce
  • 1
    cup Italian style breadcrumbs
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Cut polenta into 18 slices.
  • Put red peppers and spinach into food processor and pulse a few times until chopped.
  • In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce.
  • Line the bottom of the pan with polenta slices (you should use 9 slices).
  • Sprinkle bread crumbs on top of the polenta slices.
  • Spread the red pepper/spinach mixture on top of the polenta.
  • Sprinkle more bread crumbs.
  • Place the rest of the polenta slices on top of the red pepper/spinach mixture.
  • Spread the rest of the spaghetti sauce on top of the polenta.
  • Top with remaining bread crumbs.
  • Cover the dish with foil.
  • Bake for about 35 minutes.
  • Remove foil and bake for 5 more minutes.
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