I like pasta as much as the next person, but sometimes it’s fun to shake things up. Get daring. Go crazy. Live a little.
What does that look like, exactly? Well, it looks a little something like this:
Yep. I live a very glamorous life.
I actually will uphold that sliced polenta in place of lasagna noodles really is kind of exciting. For one, polenta is just straight-up delicious. And when used in place of lasagna noodles, firm sliced polenta adds flavor, texture and heft.
For this Greek Polenta Lasagna, I layered basic polenta with mozzarella, marinara sauce and the filling de résistance: ricotta mixed with feta, roasted red peppers, spinach, kalamata olives and more. Basically, things just got all Greek up in here.
You can make this recipe as homemade or as store-bought as you like. For convenience, you can buy tubes of polenta off the store shelf, though you will probably find you get better flavor and an easier-to-work-with shape if you make it yourself (here’s more about making your own polenta if you decide to go that route). You can roast your own red peppers or buy jarred. Buy frozen spinach or blanch fresh. Use your own homemade tomato sauce or buy your favorite brand at the store. Grab a good pre-shredded mozzarella or grate it yourself. It’s all good!
For the polenta:
For the lasagna:
Cook the polenta:
Mix the ricotta filling:
Assemble the lasagna:
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