Polenta Lasagna

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 2 large red bell peppers
• 2 large yellow bell peppers
• 8 cups water
• 1 teaspoon salt
• 1 1/2 cup dry polenta
• 3/4 cup (3 ounces) fresh Parmesan cheese
• Cooking spray
• 1/4 cup water
• 1 tablespoon chopped garlic
• 2 (10-ounce) packages fresh spinach
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fat-free ricotta cheese
• 1/8 teaspoon ground nutmeg
• 2 large egg whites, lightly beaten
• 2 cup fat-free marinara sauce
• 6 ounces part-skim mozzarella cheese, thinly sliced (about 1 1/2 cups)
• 3/4 cup (3 ounces) grated fresh Parmesan cheese

Directions

1. Preheat broiler.
2. To prepare polenta, cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 15 minutes or until blackened.
5. Place in a large zip-top plastic bag; seal.
6. Let stand 15 minutes.
7. Peel and cut into 1/4-inch pieces.
8. Combine 8 cups water and 1 teaspoon salt in a large saucepan; bring to a boil.
9. Add polenta, stirring with a whisk until polenta begins to absorb water (about 2 minutes), stirring frequently.
10. Add pepper pieces and 3/4 cup Parmesan; stir until well blended.
11. Spoon 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.
12. Cool to room temperature on a wire rack.
13. Cover and refrigerate overnight.
14. Place a large cutting board on top of polenta.
15. Turn over, and remove polenta from pan; cut polenta in half crosswise.
16. Set aside.
17. To prepare filling, heat a large nonstick skillet over medium-high heat.
18. Add 1/4 cup water and garlic, and cook 1 minute.
19. Add half of spinach; cover and cook 1 minute or until spinach begins to wilt.
20. Stir in remaining spinach, 1/4 teaspoon salt, and black pepper.
21. Cover and cook 3 minutes.
22. Place spinach mixture in a colander, and drain well.
23. Combine spinach mixture, ricotta, nutmeg, and egg whites.
24. Preheat oven to 375°.
25. Spread 1/2 cup marinara into bottom of a 13 x 9-inch baking dish coated with cooking spray.
26. Place 1 polenta sheet half over marinara.
27. Spread 1/2 cup marinara over polenta.
28. Arrange sliced mozzarella and spinach mixture over marinara, and top with 1/2 cup marinara.
29. Place remaining polenta sheet half over sauce.
30. Top with remaining marinara; sprinkle with 3/4 cup Parmesan.
31. Cover and bake at 375° for 35 minutes.
32. Uncover and bake an additional 20 minutes.
33. Let lasagna stand 15 minutes.

Yield: 9 servings