Polenta spinach lasagna is made using sheets of cooked polenta instead of noodles. Parmesan polenta with lots of sauce, ricotta, and spinach layered throughout.
This post is a two parter of sorts.
Make sure you read my Instant Pot Parmesan polenta post first.
Before we start talking about my newest lasagna obsession made with polenta instead of noodles.
Ok.
Make a big batch of polenta. Try this polenta recipe if you don’t have an Instant Pot.
Once the polenta is cooked, we spread it out in a thin layer on a plastic wrap lined baking sheet.
It has to completely cool and harden.
This step can totally be done they day before.
Polenta makes the perfect substitute for noodles. It adds to the comforting cozy level of this dish.
The polenta is cut into two sheets so it can easily fit in a 9×13” baking dish.
Warning!!!!
If the polenta breaks while transferring it to the baking dish it is 100% ok.
Piece it back together in the baking dish.
Mix the ricotta, cheese, and egg together. This will be the middle layer along with the spinach.
Assemble the polenta spinach lasagna just as you would a regular lasagna.
sauce
cheese
spinach
more sauce
polenta sheet
On top of the second sheet of polenta more cheese and cheese and then sauce and moooore cheese!
The top bakes up crispy and golden.
Just like a regular lasagna you have to wait until the dish cools before cutting it otherwise the whole thing will fall apart.
I adapted this recipe from New York Times Cooking.
Their recipe seemed a bit more complex.
I cut the time by using the Instant Pot for the polenta and using Rao’s Marinara.
As far as leftovers are concerned, I say reheating in the oven covered with foil is the way to go.
BUT!
I did not follow my own recommendations and microwaved mine. The top layer stayed in tact but the bottom layer was more like a traditional creamy polenta.
It still wasn’t bad. I swear.
Give this new take on lasagna a try and report back.
I bet you won’t miss those noodles at all!
Polenta Spinach Lasagna
A gluten free take on lasagna using Parmesan polenta instead of noodles. Lasagna filled with ricotta, cheese, sauce, and fresh spinach.
Ingredients
- Instant Pot Parmesan polenta recipe or about 4 cups cooked polenta
- 1 pound whole-milk ricotta (about 1 2/3 cups)
- 3 tablespoons finely chopped fresh or dry parsley
- 2 tablespoons finely chopped fresh or dry basil
- 1 large egg
- ½ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 24 oz jarred good-quality marinara sauce
- 3 cups shredded mozzarella
- 3 cups fresh baby spinach
- olive oil for the pan
Instructions
- Make the Instant Pot polenta according to the recipe or cook about 2 cups dry polenta according to the packages instructions.
- Line a large baking sheet with plastic wrap. Spread the polenta in one even layer. Place in the fridge for at least an hour to completely chill and harden.
- Preheat the oven to 400 degrees F. Grease a 9x13" baking dish with extra virgin olive oil.
- Mix the ricotta, egg, basil, parsley, salt, pepper, and crushed red pepper together in a medium mixing bowl.
- Add a little bit of sauce (1/2 cup) to the bottom of the dish. Spread out in one even layer. Cut the polenta in half width wise. Transfer half of the hardened polenta to the baking dish.
- Top with 3/4 ricotta mixture, 1 1/2 cups sauce, spinach, and 1 cup shredded mozzarella cheese. Place other layer of polenta on top.
- Cover last layer with remaining ricotta, sauce, and then cover with remaining mozzarella.
- Bake for 30 minutes uncovered.
- Let the lasagna sit for about 20 minutes before slicing and serving.
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