Directions:
- To prepare polenta, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/4-inch pieces.
- Combine 8 cups water and 1 teaspoon salt in a large saucepan; bring to a boil. Add polenta, stirring with a whisk until polenta begins to absorb the water (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Add bell pepper pieces and 3/4 cup Parmesan; stir until well blended. Spoon polenta mixture onto an 18 x 12-inch jelly roll pan coated with cooking spray; spread into an even layer using a spatula coated with cooking spray. Cool to room temperature on a wire rack. Cover and refrigerate overnight.
- Place a large cutting board on top of polenta. Turn over and remove the polenta from pan; cut polenta in half crosswise. Set aside.
- To prepare the filling, heat a large nonstick skillet over medium-high heat. Add 1/4 cup water and garlic, and cook 1 minute. Add half of spinach; cover and cook for 1 minute or until the spinach begins to wilt. Stir in remaining spinach, 1/4 teaspoon salt, and black pepper. Cover and cook for 3 minutes. Place the spinach mixture in a colander, and drain well. Combine spinach mixture, ricotta, nutmeg, and egg whites.
- Preheat oven to 375°.
- Spread 1/2 cup marinara into bottom of a 13 x 9-inch baking dish coated with cooking spray. Place 1 polenta sheet half over the marinara. Spread 1/2 cup marinara over the polenta. Arrange sliced mozzarella and spinach mixture over marinara, and top with 1/2 cup marinara. Place the remaining polenta sheet half over the sauce. Top with the remaining marinara; sprinkle with 3/4 cup Parmesan. Cover and bake at 375° for 35 minutes. Uncover and bake an additional 20 minutes. Let lasagna stand 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2928.11 Kcal (12259 kJ) | ||
| Calories from fat | 854.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.99g | 146% | |
|---|---|---|---|
| Cholesterol | 124.29mg | 41% | |
| Sodium | 494.36mg | 21% | |
| Potassium | 752.33mg | 16% | |
| Total Carbs | 492.71g | 164% | |
| Sugars | 372.38g | 1490% | |
| Dietary Fiber | 26.9g | 108% | |
| Protein | 43.84g | 88% | |
| Vitamin C | 54.9mg | 91% | |
| Vitamin A | 3.4mg | 115% | |
| Iron | 31.5mg | 175% | |
| Calcium | 289.1mg | 29% | |
| Amount Per 100 g | |||
| Calories | 707.91 Kcal (2964 kJ) | ||
| Calories from fat | 206.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.96g | 146% | |
|---|---|---|---|
| Cholesterol | 30.05mg | 41% | |
| Sodium | 119.52mg | 21% | |
| Potassium | 181.89mg | 16% | |
| Total Carbs | 119.12g | 164% | |
| Sugars | 90.03g | 1490% | |
| Dietary Fiber | 6.5g | 108% | |
| Protein | 10.6g | 88% | |
| Vitamin C | 13.3mg | 91% | |
| Vitamin A | 0.8mg | 115% | |
| Iron | 7.6mg | 175% | |
| Calcium | 69.9mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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