Meatless Mondays is a new weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week? There is a movement called MeatlessMonday.com where you can learn more about the one day a week challenge!
Spinach Polenta Lasagna
- 1 jar marinara sauce
- 1 bunch of spinach, chopped
- 16 oz. ricotta cheese
- 1 cup Italian cheese (or mozzarella)
- 1 package polenta mix (you can also buy prepackaged)
- Olive oil (optional)
- parmesan cheese, freshly grated (optional)
This first step will vary depending on whether you purchased mix or ready made polenta. Follow the directions on the mix or cut into slices.
Layer on the bottom of the pan. I rubbed a little bit of olive oil on top and sprinkled a bit of freshly grated parmesan cheese on top.
Then you will want to add a layer of marinara sauce. Then half of the ricotta cheese. Top with spinach.
Repeat layers and then top with cheese.
Cook on 375 for 20-30 minutes. I cooked until the sauce was bubbly.
Post Dinner Analysis
It wasn’t popular in our household. The reason, the texture of the polenta. My daughter thought it was too spongy. Bryan said he could hardly stand to eat that part of it. I didn’t mind the polenta but it was a different texture. They would prefer me to use noodles. However, I think maybe our polenta layer was too thick. So if I was to make it again, I would probably use half the amount of polenta I used in this recipe.
I also based my recipe on this Pesto Spinach Lasagna from Kohler Created. After I started this, I realized I didn’t pick up pesto at the store. I usually forgot at least one key ingredient. The taste may have been different had we had this ingredient. However, I don’t think it would have changed the texture of the polenta.
Freeze this meal before cooking or after cooking (reheat) for a easy weeknight dinner.
Meat it Up
Add sausage to meat this recipe up.
Use vegan cheese.
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.
This recipe was inspired by Kohler Created’s Pesto Spinach Polenta. Her pictures are much prettier than mine!