Spinach and Butternut Squash Quinoa Polenta Lasagna

Created by Wendy at Fit-and-Frugal.com 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

Ingredients

1 (26 oz) jar marinara sauce, divided
1 teaspoon olive oil
1 cup finely chopped onion
½ cup chopped red bell pepper
1 medium butternut squash, peeled and diced
2 tablespoons olive oil
½ teaspoon. dried thyme
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
12 oz. spinach leaves, chopped (from about 1 lb. spinach)
2 garlic cloves, minced
2 (18 oz) tubes of Ancient Harvest Polenta, cut into 18 slices each
1 cup shredded part-skim mozzarella cheese

Directions

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; 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.

Spinach and Butternut Squash Quinoa Polenta Lasagna

Spinach and Butternut Squash Quinoa Polenta Lasagna

Ingredients

Directions

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