It has been quite awhile since I’ve posted a carbohydrate rich, pre-run meal. However, I have been increasing mileage lately in preparation for a couple of races in the spring, and weekend long runs are the perfect excuse to whip up a big pot of pasta, or in this case a tray of polenta lasagna.
I bookmarked this recipe at Williams Sonoma awhile ago, and finally tried it out last week. I changed it up a little bit by adding more greens, and if I make it again I will probably add mushrooms. That said, this ‘lasagna’ is very satisfying, and reheats really well. It made a convenient lunch to bring to work last week.
If you don’t eat dairy, you could substitute silken tofu or soaked cashews for the ricotta and nutritional yeast for the mozzerella. If you avoid grains, substitute layers of zucchini or eggplant for the polenta. This recipe is very versatile.
1 tablespoon olive oil
1 clove garlic, crushed
30 ounce can chopped tomatoes in juice
salt and pepper to taste
1 butternut squash, roasted, cooled, and mashed
1 tablespoon olive oil
12 ounces baby spinach
2 cups kale
2 cups part-skim ricotta
2 cups polenta, cooked in 8 cups of water, chilled for two hours in a greased 9×13 casserole dish, and sliced into 1/4 inch thick sheets.
1.5 cups part skim shredded mozzerella
salt and pepper
1/4 teaspoon nutmeg
1. Make the tomato sauce: In a saucepan over medium heat, heat the olive oil. Add the garlic and stir for 1 minute, until beginning to brown. Add the canned tomatoes, reduce heat to medium-low, and simmer for 15 minutes. Season with salt, pepper, and basil to taste. Set aside
2. In a large saute pan, heat olive oil over medium heat. Add kale and stir to coat. Cook for 10 minutes, until wilted. Add the spinach and cook for another 2 minutes. Remove the
mixture greens from the heat, cool, and squeeze out excess water.
3. Place the greens in a large bowl. Add the ricotta and 1/2 of the mozzarella. Add the nutmeg and season with salt and pepper. Stir until thoroughly combined.
5. Spray a large casserole dish with nonstick cooking spray. Layer 1/2 of the polenta slices over the bottom. Spread 1/2 of the mashed butternut squash over the polenta, followed by 1/2 of the ricotta/greens mixture. Top with 1/2 of the tomato sauce.
6. Repeat this with the remaining 1/2 of the polenta, butternut squash, ricotta, and tomato sauce. Sprinkle the remaining mozzarella over the top.
7. Bake in a preheated oven at 350 degrees for 25 minutes, until the lasagna is heated through and the mozzarella is beginning to brown.