Polenta Lasagna Pie
Wine Recommendation
Robert Mondavi Bourbon Barrel Aged Cabernet Sauvignon
Ingredients
- 2 (10-oz) pkg frozen chopped spinach, thawed
- 1 (15-oz) carton whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese, divided
- 2 large egg yolks, lightly beaten
- 1 Tbsp minced garlic
- ¾ tsp pepper
- 1 (18-oz) tube polenta, thinly sliced
- 1¼ cups marinara sauce, divided
- 1 cup shredded mozzarella cheese, divided
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 400°F. Squeeze spinach dry using paper towels. Combine ricotta, spinach, ¼ cup Parmesan, egg yolks, garlic, and pepper in a bowl.
- Spread ¼ cup marinara sauce in a 10-inch ovenproof skillet or deep-dish pie plate. Layer with one-third polenta slices, half of ricotta mixture, ½ cup marinara sauce, and ⅓ cup mozzarella cheese.
- Repeat layers; top with remaining polenta slices, ⅓ cup mozzarella, and ¼ cup Parmesan cheese.
- Place skillet on a large foil-lined rimmed baking sheet (see Note). Bake 30 to 35 minutes or until browned and bubbly. Let stand 10 minutes; sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
357
|
357
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 24 | 24 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 846 | 846 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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