Easy Polenta Lasagna

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 32%
  • Fat: 10.2g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.8g
  • Carbohydrate: 28.6g
  • Fiber: 5.3g
  • Cholesterol: 33mg
  • Iron: 3mg
  • Sodium: 740mg
  • Calcium: 511mg


  • 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


  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.
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