TOTAL TIME: 1 hr 35 min
Prep: 35 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 16 to 20 servings
LEVEL: Easy

ingredients

FOR THE SPINACH/SAUSAGE:
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves chopped garlic
  • 3 (10-ounce) bags spinach, washed, any large stems removed
  • Gray salt and freshly ground black pepper
  • 2 pound Italian sausage links, cooked and sliced 1/8-inch thick
    FOR THE RICOTTA MIXTURE:
    • 1/4 teaspoon freshly grated nutmeg
      FOR THE POLENTA:
      • 15 cups water
      • 2 tablespoon sea salt, preferable gray salt
      • 3 cups fine grind polenta
        TO ASSEMBLE:
        • 4 cups prepared marinara sauce
          • 1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares
          • 1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares
          • 1/2 cup grated Parmesan
          • 1 pound fresh mozzarella, thinly sliced
          recipe tools
          • COMMENT ON THIS PROJECT

                

            Sign in

            All fields are required.

            E-mail Address:

            Password:

            Remember me on this computer

            Signing in

            Please enter your email address and we will send your password

            E-mail Address

            Your password has been sent and should arrive in your mailbox very soon.

            Not a member?

            Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

            It's free and easy.

          • Print Recipe

          Directions

          Polenta
          Spinach/sausage mixture
          Ricotta mixture
          In a small bowl combine the ricotta, egg yolks, and nutmeg. Set aside.
          Set aside 4 tablespoons of the marinara sauce for the top of the lasagna. In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices.
          Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagna can be wrapped and refrigerated for up to a day.
          Preheat the oven to 375 degrees F.
          Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for several minutes before serving.
          Heat the oil in a large skillet over high heat. Add the garlic and saute until lightly browned. Add half the spinach into the skillet. As soon as it wilts, add the remaining spinach. Season with salt and pepper and remove from heat. Add the sausage slices to marry the flavors together. Remove from heat.
          In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Stir in the Parmesan and olive oil.

          COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

          Review This Recipe

          You must be logged in to review this recipe.

          5

          Newest Ratings and Reviews

          Read all 2 reviews

          • on July 20, 2012

            Flag

            Fantastic!!! I made 1/2 the recipe and that worked great for me and my partner.

            people found this review Helpful.
            Was this review helpful to you? Yes | No
          • on January 22, 2012

            Flag

            Being Italian my family loves both lasagne and polenta. It seems like a natural combination. This recipe was a hit with my extended family and the recipe was big enough to freeze another one for the future. If you like polenta, this is a definite!

            people found this review Helpful.
            Was this review helpful to you? Yes | No
          Advertisement

          On TV

          *ALL TIMES EASTERN
          ON AIR
          NOW
          TONIGHT
          10:00
          PM

          Get Cooking Channel on your TV.