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Easy Polenta Lasagna

Yield 4 servings

Ingredients

  • 1 (16-ounce) tube polenta, cut crosswise into 12 slices
  • Cooking spray
  • 1 1/4 cups part-skim ricotta cheese
  • 1/2 teaspoon crushed red pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg white
  • 1 cup fat-free marinara sauce
  • 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil

Nutrition Information

  • calories 291
  • caloriesfromfat 32 %
  • fat 10.2 g
  • satfat 6.2 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 19.8 g
  • carbohydrate 28.6 g
  • fiber 5.3 g
  • cholesterol 33 mg
  • iron 3 mg
  • sodium 740 mg
  • calcium 511 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray. Combine ricotta cheese, red pepper, spinach, and egg white in a medium bowl. Spread over polenta; spoon marinara sauce evenly over ricotta cheese mixture. Cover with foil; bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake an additional 5 minutes or until cheese melts. Sprinkle with basil.