Polenta Lasagna with Escarole and Cheese
| Yield: | 8 Servings |
| Categories: | Main Dishes |
| 1 1/2 | c | Yellow cornmeal |
| 3 3/4 | c | Water |
| 1 | ts | Salt; or |
| Prepared polenta; (1.5 lb chub) | ||
| 1 | tb | Olive oil; light (1 to 2) |
| 1 | Onion; diced | |
| 4 | ts | Minced garlic |
| 1/2 | c | Red and green bell peppers; chopped |
| 3/4 | lb | Escarole; chopped |
| 24 | oz | No-salt-added chopped tomatoes; with juice |
| 1/4 | c | Chopped fresh basil |
| 1 | tb | Chopped fresh tarragon; or more |
| Freshly ground pepper | ||
| 2 1/2 | oz | Hazelnuts; dry-roasted, chopped |
| 6 | oz | Fat-free mozzarella cheese; (6 to 8) |
| 1 | md | Egg |
| 8 | oz | Fat-free ricotta cheese; (8 to 10) |
| 1/4 | c | Parmesan cheese |
| 1 | tb | Fresh lemon juice |
| Caesar salad |
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