Spinach and Butternut Squash Polenta Lasagna

Spinach & Butternut Squash Polenta Lasagna

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


  • 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


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