The pepper-studded polenta needs to chill overnight so it will be firm enough to stand in for the typical lasagna noodles.

Michael Chiarello
Recipe by Cooking Light April 2003

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Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare polenta, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/4-inch pieces.

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  • Combine 8 cups water and 1 teaspoon salt in a large saucepan; bring to a boil. Add polenta, stirring with a whisk until polenta begins to absorb the water (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Add bell pepper pieces and 3/4 cup Parmesan; stir until well blended. Spoon polenta mixture onto an 18 x 12-inch jelly roll pan coated with cooking spray; spread into an even layer using a spatula coated with cooking spray. Cool to room temperature on a wire rack. Cover and refrigerate overnight.

  • Place a large cutting board on top of polenta. Turn over and remove the polenta from pan; cut polenta in half crosswise. Set aside.

  • To prepare the filling, heat a large nonstick skillet over medium-high heat. Add 1/4 cup water and garlic, and cook 1 minute. Add half of spinach; cover and cook for 1 minute or until the spinach begins to wilt. Stir in remaining spinach, 1/4 teaspoon salt, and black pepper. Cover and cook for 3 minutes. Place the spinach mixture in a colander, and drain well. Combine spinach mixture, ricotta, nutmeg, and egg whites.

  • Preheat oven to 375°.

  • Spread 1/2 cup marinara into bottom of a 13 x 9-inch baking dish coated with cooking spray. Place 1 polenta sheet half over the marinara. Spread 1/2 cup marinara over the polenta. Arrange sliced mozzarella and spinach mixture over marinara, and top with 1/2 cup marinara. Place the remaining polenta sheet half over the sauce. Top with the remaining marinara; sprinkle with 3/4 cup Parmesan. Cover and bake at 375° for 35 minutes. Uncover and bake an additional 20 minutes. Let lasagna stand 15 minutes.

Nutrition Facts

279 calories; calories from fat 30%; fat 9.4g; saturated fat 6g; mono fat 1.6g; poly fat 0.6g; protein 19.1g; carbohydrates 30.9g; fiber 5.6g; cholesterol 25mg; iron 3.4mg; sodium 950mg; calcium 463mg.
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