Polenta Lasagna
| Yield: | 6 Servings |
| Categories: | Casseroles |
| 1 | tb | Olive oil |
| 1 | sm | Onion; finely chopped |
| 1 | Garlic clove; minced | |
| 1 | cn | Tomatoes in juice; (28 ounces) |
| 2 | tb | Tomato paste |
| 2 | tb | Chopped fresh basil |
| 1 | ts | Salt |
| 1 | pk | Frozen chopped spinach; thawed & squeezed dry, (10 ounces) |
| 1 | c | Part-skim ricotta cheese |
| 2 | tb | Grated Parmesan cheese |
| 1/4 | ts | Coarsely ground black pepper |
| 1 | pk | Precooked polenta; (24 ounces) cut into 16 slices |
| 4 | oz | Part-skim mozzarella cheese; shredded (1 cup) |
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