Polenta Lasagna

I am experimenting with ordering bulk food through Azure Standard. I bought this 5 lb bag of polenta (corn grits) which is a new favorite of mine, and was looking for new ways of cooking with it. I came accross a few recipes for lasagna with polenta instead of noodles. It worked out brilliantly because I had a bunch of leftover homemade spaghetti sauce that I had just taken out of the freezer. I was able to throw it together in about 15-20 minutes. I forgot to take a picture of the final product so the picture above is from the midde layer. Here is a rough outline of how I made it.

Polenta Lasagna

• 2 cups dry polenta (you could substitute premade polenta)
• 3 cups chunky vegetable marinara sauce. Mine had ground turkey, mushrooms, carrots, zucchini, onions, and garlic.
• 1 cup spinach leaves
• 1 1/2 cups mozarella cheese

Cook polenta according to package directions and spread half of mixture over the bottom of a greased 9x13 casserole dish or if using premade polenta slice into 1/2 in slices and spread over bottom. Put a layer of sauce, then a layer of spinach, then a layer of cheese. Repeat one more time. Bake covered with foil at 400 degrees for 25 minutes. Remove foil an bake another 5-10 minutes until cheese is melted. Let rest 10 minutes before serving.