Recipe: Polenta Lasagna with Spinach

POLENTA LASAGNA WITH SPINACH

1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups chicken stock (or vegetable stock)
2 cups instant polenta (one 13.2 ounce box)
7 tablespoons freshly grated Parmesan cheese
2 packages (10 ounces each) frozen, chopped spinach, thawed
2 containers (15 ounces each) low-fat ricotta cheese
Salt and freshly ground pepper
Pinch of nutmeg
Prepared Tomato Sauce, about 3 to 4 cups (recipe follows)
2 cups shredded mozzarella cheese

TO PREPARE THE POLENTA:
Lightly spray a 13x9x2-inch baking dish with non-stick cooking spray.

In a large saucepan, warm the olive oil over medium heat. Add the onion and saut for 3 to 5 minutes or until softened.

Add the garlic and saute 1 minute more, making sure it doesn't brown.

Add salt and stock and bring to a rolling boil over medium heat.

In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn't stick, until it's thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.

Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)

WHEN READY TO COOK:
Squeeze out all the water from the spinach. In a small bowl mix spinach with ricotta. Season with salt, pepper and nutmeg.

Preheat oven to 375 degrees F (190C).

Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9x6 1/2- inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9x6 1/2-inches).

TO ASSEMBLE AND BAKE:
Spoon prepared tomato sauce evenly on the bottom of the 13x9x2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese. Top with remaining polenta pieces and finish with a layer of cheese. Place the lasagna dish on a baking sheet to catch any drips.

Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.

TO MAKE AHEAD:
To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.

Servings: 6 to 8

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TOMATO SAUCE
Makes about 4 cups sauce

2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste

Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes.

Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt.