Photo: Eaters Collective
Polenta Lasagna with Butternut Squash and Spinach
21 ingredients
openrecipes
Golden layers of polenta take the place of noodles in this colorful meatless lasagna, full of bright vegetables and creamy cheeses. Use stone-ground polenta to get the most nutritional benefit from the corn. Unlike most polenta, it retains some of the wholesome germ. Jarred marinara sauce can be used in place of the tomato sauce.
Estimated Nutrition (whole recipe, rough)
572
Calories
22g
Protein
32g
Fat
47g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil for greasing
- 8 cups water
- 2 cups stone-ground polenta
- 1/2 tsp. salt
- 1 Tbs. extra-virgin olive oil
- 1 garlic clove, crushed
- 1 1/2 lb. ripe plum tomatoes, peeled and seeded, or 2 cups canned tomatoes with juice
- 2 Tbs. dry white wine or vermouth
- 1/2 tsp. salt
- Freshly ground pepper, to taste
- 1 Tbs. shredded fresh basil
- 6 cups peeled and diced butternut squash (about 2 lb.)
- 2 Tbs. olive oil
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 3 cups water
- 12 oz. spinach leaves (from about 1 lb. spinach)
- 2 cups part-skim ricotta cheese
- 1/8 tsp. freshly grated nutmeg
- 2 cups shredded mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes