Lasagna is flavorful and filling, making it a favorite for family meals! This recipe, brought to us by Catherine of Weelicious, features veggie-rich layers between delicious polenta instead of pasta.
Cooking Tip of the Week: An easy way to separate egg yolks from egg whites is to crack the egg into your hand (or a kid’s hand) and catch the yolk. Let the egg white run through your fingers into a bowl separate from the one you’re using for your other ingredients.
Food for Thought: Polenta, a mush made from ground corn and water, is known as “cucina povera” or “cooking of the poor”. Though polenta had its humble beginnings, it’s now a staple dish of Northern Italian cuisine. Polenta can be baked, grilled, mixed with toppings, or used as a bread or pasta replacement.
Family Dinner Conversation Starter: Name one hobby you’d like to try this year.
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 3 10-ounce bags baby spinach
- 2 zucchini, cut in to ½ inch coins
- 1 teaspoon kosher salt, divided
- 2 cups ricotta cheese*
- 2 large egg yolks*
- ¼ teaspoon grated nutmeg
- 1 18-ounce tube cooked polenta, sliced into 24 slices
- 4 cups (32 ounces) marinara sauce
- 1 12-ounce jar roasted yellow peppers, chopped
- 1 cup grated parmesan*
- 1 pound fresh mozzarella, thinly sliced*
*Make It Vegan: Substitute the 2 egg yolks for 4 heaping tablespoons of instant mashed potatoes or with vegan egg replacer (follow the instructions on the package). Look for a pre-made vegan ricotta at the grocery store or create your own using almonds, cashews, or tofu. Use your favorite store-bought vegan parmesan and mozzarella cheeses.
Adult: Preheat the oven to 375F.
Adult: Mince garlic. Chop zucchini and yellow peppers. Slice mozzarella.
Adult: Heat oil in a large skillet over medium-high heat.
Together: Add the garlic and sauté for 30 seconds.
Together: Add 1/2 the spinach and 1/2 the salt. Cook for about 3 minutes, until it is wilted.
Together: Add the rest of the spinach and cook for an additional 3 minutes, until it is wilted. Transfer the spinach to a colander and drain out as much liquid as possible.
Together: Add the zucchini to the sauté pan and cook for 3 minutes. Add the zucchini to the colander and drain out as much liquid as possible.
Kid: In a small bowl, stir together the ricotta, egg yolks, and the remaining salt.
Kid: In a 9×13 inch deep baking dish, layer 1 cup marinara sauce, 1/2 the polenta slices, the spinach/zucchini mixture, 1/2 the marinara sauce, 1/2 the ricotta, 1/2 the mozzarella, and 1/2 the parmesan. Repeat layering to use the remaining ingredients.
Adult: Cover with foil and bake for 30 minutes. Remove the foil and bake, uncovered, an additional 15-20 minutes, until heated through and the cheese is bubbly.
Adult: Remove from the oven and cool 10 minutes before serving.