Ancient Harvest

Spinach and Butternut Squash Polenta Lasagna

Looking for a quick weeknight comfort meal? This polenta lasagna with butternut squash and spinach will do the trick.

Prep Time: 50

Total Time: 90

Preheat oven to 400°F.
Spoon ½ – ¾ cup marinara sauce into a 13 X 9-inch baking dish to cover bottom, and set aside.
In a large baking pan, toss the butternut squash with the olive oil, thyme, salt and pepper.
Roast until very tender, about 35 minutes. Transfer to a bowl and mash coarsely with a fork. Stir in chopped spinach and mix well.
Reduce the oven temperature to 350°F.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and the bell peppers; sauté 4 minutes or until tender.
Add garlic; sauté 2 minutes. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 18 polenta slices over marinara in baking dish, and top evenly with spinach butternut mixture.
Spread half remaining marinara over butternut, and sprinkle ½ cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
Top polenta with the remaining sauce, and sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes.
Uncover and bake an additional 10 minutes or until bubbly.