Polenta, Spinach, and Mushroom Lasagna



1 tablespoon olive oil

1 pound white mushrooms, trimmed and thinly sliced

1/2 cup Parmesan cheese, fresh and grated

1 package (10 ounce) frozen spinach, chopped, thawed and squeezed dry

1/4 cup pesto, prepared plus additional for serving

1 cup instant polenta or yellow cornmeal

Tomato sauce, for serving (optional)


1. Preheat oven to 375 degrees. Lightly coat a 9-inch pie plate with cooking spray. In a large nonstick skillet, heat oil over high heat. Add mushrooms and cook, stirring, for about 10 minutes, or until tender and lightly browned. Transfer 1 cup of the mushrooms to a small bowl and stir in 1 tablespoon of the Parmesan; set aside.

2. Stir spinach and pesto into the mushrooms in the skillet; cook for about 2 minutes, or until  heated through. Set aside. Cook the polenta according to the package directions. Remove from heat and stir in the remaining cheese.

3. Spread half of the polenta in the prepared pie plate. Spoon the mushroom-spinach mixture over the polenta. With a narrow metal spatula, evenly spread the remaining polenta on top. Cover with the reserved mushroom mixture. Bake for about 10 minutes, or until heated through. Let stand 5 minutes before cutting into wedges. Serve on bed of tomato sauce or top with a dollop of pesto, if desired. 

Nutrition information:


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