Ingredients Archives: Polenta Roll

Kale Polenta Lasagna

I am SO excited to share this Kale Polenta Lasagna recipe. It has quickly become a household favorite, only my husband asks me to add more cheese. This recipe is ideal for busy weeknights when time and patience is limited. At times I will make the entire lasagna during my daughter’s nap and then throw it in the oven closer to dinnertime. Additionally, you can easily prepare the kale mixture the night before and store in the refrigerator until mealtime.

Kale Polenta Lasagna

As with most of my recipes, this one doesn’t contain a lot of fat, added salt, or heavy seasoning – my daughter does not yet appreciate the taste of pepper. When searching for ingredients, I generally follow the dirty dozen list for when to buy organic – this meal includes organic polenta, cherry tomatoes, tomato sauce, kale, and mozzarella cheese. The recipe is gluten-free {polenta is naturally gluten-free}and vegetarian, but you could easily brown up some ground turkey or dice up chicken sausage to add in some additional protein.

Kale Polenta Lasagna

The kale mixture includes 1 tablespoon olive oil, 1/2 an onion chopped, 3 cups chopped kale, 1 cup diced/chopped tomatoes {I used cherry tomatoes}, and 1 clove of garlic.

Kale Polenta Lasagna

Line the bottom of a 9 x 12 baking dish with a thin layer of tomato sauce. Slice the 18oz organic polenta roll into 16 even pieces, laying 8 down over the sauce. Cover the polenta slices with the kale mixture and top with half the mozzarella cheese.

Kale Polenta Lasagna

 

Kale Polenta Lasagna

Cover with the remaining 8 slices of polenta to create a “polenta sandwich” 🙂

Kale Polenta Lasagna

Top with remaining tomato sauce, mozzarella cheese and a sprinkle of parmesan cheese. Bake in a 350 degree oven for 25 minutes uncovered.

Kale Polenta Lasagna

And, ta-da! Kale Polenta Lasagna, so delicious and easy!

Kale Polenta Lasagna

Creating one healthy meal at a time!

Anna

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