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

Kale Polenta Lasagna
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Kale Polenta Lasagna
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350.
  2. Wash kale, remove stems and chop into bite size pieces. Chop onion and tomatoes. Mince garlic.
  3. Saute olive olive and onion on medium-low heat. Heat onions for 2-3 minutes, add kale and turn heat to low. Heat for approx. 5 minutes until kale cooks down, add tomatoes and garlic. Cook for 2-3 minutes, remove from heat.
  4. Slice 18 oz. polenta roll into 16 pieces {slices will be pretty thin}. Line the bottom of a 9x12 baking dish with tomato sauce. Place 8 slices of the polenta side by side in the dish.
  5. Spoon 1 tbsp of the kale mixture onto each piece of polenta. Sprinkle with mozzarella cheese.
  6. Place remaining polenta slices on top of the kale mixture, creating a polenta sandwich. Handle the polenta carefully.
  7. Top with remaining tomato sauce and mozzarella cheese. Sprinkle with parmesan cheese. Bake at 350 degrees for 25 minutes. Serves 4.
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6 Responses to Kale Polenta Lasagna

  1. Lean Lena December 2, 2014 at 10:05 am #

    That would never even occur to me to make polenta lasagna! But how awesome is that idea?!
    Thanks so much for linking up with Tasty Tuesday 🙂

  2. Love Keil (MunchkinTime) December 2, 2014 at 11:22 pm #

    Looks so yummy!

  3. Julia December 8, 2014 at 5:32 pm #

    Polenta in lasagna is brilliant! I have to try this outl.love the kale too.

  4. Angela @ Happy Fit Mama December 9, 2014 at 5:49 am #

    Wow – never would have thought to use polenta but it looks insanely good. Thanks for sharing!

  5. Amee December 9, 2014 at 10:28 am #

    This sounds amazing!! I’ve never used polenta in a casserole, but you’ve inspired me to make this awesome recipe!

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