1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups chicken stock
2 cups instant polenta (one 13.2 ounce box)
7 tablespoons freshly grated Parmesan cheese
2 packages (10 ounces each) frozen, chopped spinach, thawed
2 containers (15 ounces each) low-fat ricotta cheese
Salt and freshly ground pepper
Pinch of nutmeg
Prepared Tomato Sauce, about 3 to 4 cups (recipe follows)
2 cups shredded mozzarella cheese
Lightly spray a 13 x 9 x 2-inch baking
dish with non-stick cooking spray. In a large saucepan, warm
the olive oil over medium heat. Add the onion and sauté
for 3 to 5 minutes or until softened. Add the garlic and sauté
1 minute more, making sure it doesn't brown. Add salt and stock
and bring to a rolling boil over medium heat.
In a thin stream very slowly add the polenta
stirring constantly with a wooden spoon. Reduce the heat to low
and continue cooking for 3 to 5 minutes, stirring constantly
to be sure it doesn't stick, until it's thick and creamy. Stir
in 3 tablespoons of the Parmesan cheese.
Pour polenta into the prepared baking
dish, smoothing the top with a rubber spatula if necessary. Let
polenta rest for at least 2 hours. (Can be made up to 3 days
ahead however.)
Squeeze out all the water from the spinach.
In a small bowl mix spinach with ricotta. Season with salt, pepper
and nutmeg.
Preheat oven to 375*F (190*C).
Invert the polenta onto a cutting surface.
Set the dish aside to use again. Cut the polenta rectangle in
half to make 2 rectangles each measuring 9 x 6 1/2- inches. Slice
each rectangle lengthwise in half again, using a long piece of
dental floss or a serrated knife to make the job easiest, creating
4 layers (each 9 x 6 1/2-inches).
Spoon prepared tomato sauce evenly on
the bottom of the 13 x 9 x 2-inch baking dish. Place two of the
polenta pieces in the dish to cover the bottom. Spoon half of
the spinach ricotta mixture over the polenta, using the back
of a spoon to spread it out, and then sprinkle with 1 cup mozzarella
and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
Top with remaining polenta pieces and
finish with a layer of cheese.
Place the lasagna dish on a baking sheet
to catch any drips. Bake uncovered for 30 minutes. Remove from
the oven and let sit for 10 minutes.
Serves 6 to 8.
Cook's Note: To prepare in advance the
lasagna can be assembled and held up to 24 hours before baking.
To cook, remove lasagna from refrigerator 1 hour before baking
then cook as recipe directs.
Tomato Sauce
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste
Heat oil in a wide frying pan over medium
heat; add onion and cook, stirring often, until softened, about
5 minutes.
Stir in tomato sauce, tomato paste, wine,
oregano and basil. Bring to a simmer; then simmer, uncovered,
for 10 minutes. Season to taste with salt.
