Polenta Primavera Lasagna - Cooking with Janet Bari

Polenta Lasagna

- Prep the polenta recipe from my original polenta video
- Recipe yields 1 pounds of lasagna noodles
- One recipe fills 3 9x13 inch pans

*Optional - For spinach polenta noodles I used one box of frozen chopped spinach, thawed out. Squeeze water out and roll in paper towels to take out excess water
Immediately after the polenta is cooked, add spinach a little bit at a time to have spinach spread out evenly.

If using ricotta filling:
1 pounds ricotta cheese
1 eggs
1/3 cup freshly grated cheese (I use asiago)
1/2 cup grated mozzarella cheese

(I used only one pound of ricotta because I used vegetables. You can use more, or none at all and just add the vegetables and mozzarella)

Adding vegetables
Roast vegetables in oven
A few I like to use are broccoli, cauliflower, mushrooms, zucchini and butternut squash
You can use a layer of fried eggplant but that will bring up the calories. Remember: Use what you like!
Add your homemade sauce.

Enjoy!

All of my recipes are #nutfree

[invisibleman]

Janet what a lovely delicious receipt you telling us thank you my dear