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
Ingredients
- 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.
Serves 6
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.
Freezer Friendly
Freeze this meal before cooking or after cooking (reheat) for a easy weeknight dinner.
Meat it Up
Add sausage to meat this recipe up.
Vegan Option
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!
Melanie says
March 30, 2010 at 1:16 pmIn college, one of our favorite meatless meals was a lasagna. We took two of those giant zucchinis you get out of your garden at the end of summer, sliced them long-wise to be about the size of lasagna noodles, and then layered the “zucchini noodles,” a cheese mixture, and tomato sauce. Yummy and so filling!
Rachlea says
March 30, 2010 at 4:02 amOkay this looks awesome. however what is Polena?
Briana Carter says
March 30, 2010 at 8:48 amhttp://en.wikipedia.org/wiki/Polenta
That’s the best I can explain it! :)
Rhonda says
March 29, 2010 at 2:18 pmDid you use 8 oz of cheese or 1 cup? That looks like more than 1 cup…but, my eyes have deceived me before! Thanks. The lasagna looks delicious (and I love polenta).
Briana Carter says
March 29, 2010 at 2:46 pmI used whatever was in my package….you are right, it may have been 2 cups! (I tend to eyeball my recipes instead of measuring! :) )
Heidi says
March 29, 2010 at 1:47 pmThis looks delicious. Haven’t had much polenta but I just get sick fo noodles sometimes.
Every year I go vegetarian for Lent and you’re exactly right, it’s hard to find great recipes that please the family and don’t hurt the budget. I’ll have to give this one a try!
Loralee says
March 29, 2010 at 10:52 amHave you added in green smoothies? We’re enjoying those. Healthy and tasty!
We use 2 cups of V8 Fusion, a cup of kale or chard or spinach, a cup of frozen fruit and a serving of protein powder. I also add in a spoonful of liquid chlorophyll, to boost my iron levels without constipation. :)
Briana Carter says
March 29, 2010 at 10:53 amSo you just add that into any food or you eat it plain?
Jessica says
March 29, 2010 at 10:48 amHey Briana, glad you got a chance to try our recipe. Polenta definitely is an adjustment, and I hear making it from scratch does wonders for reception from others. We’re still adjusting to more meatless meals and not all meals end up a hit. Thanks for checking us out and hope to see you again soon!
Jessica
.-= Jessica´s last blog ..Don’t Fear At-Home Sushi! =-.
Briana Carter says
March 29, 2010 at 10:52 amYes, def an adjustment. I ate almost all the leftovers for lunch so I will def give polenta another chance…just the fam isn’t sold on it! love your site and def will be back! :)
Ashlee says
March 29, 2010 at 10:44 amI love your Meatless Monday recipes. I have been a vegetarian for almost 8 years now and I still struggle to find cheap, easy healthy recipes. Thanks for sharing!
Briana Carter says
March 29, 2010 at 10:50 amAshlee – If you have any ideas or suggestions – shoot me an email! Would love to hear your thoughts! :)
joanna says
March 29, 2010 at 10:06 amI never thought of using polenta as a noodle substitute!
I made a veggie lasagna with matzo for the “noodles” yesterday to serve tonight. I really hope it works out. I added chopped mushrooms to the sauce to give a chunkier “meat” texture. We’ll see how the recipe is received!
.-= joanna´s last blog ..blue + yellow =-.
Briana Carter says
March 29, 2010 at 10:52 amMatzo? That would be interesting too! I love to try new things….and I love mushrooms! Let me know how it turns out!!!!