Chorizo and Polenta Lasagna
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Half Baked Harvest · by Tieghan Gerard★ 4.0 (4)

Chorizo and Polenta Lasagna

NUTRITION · PER SERVING120M COOK
CAL 31%·PRO 65%
CARBS 38G25% OF CAL
6G FIBER0G ADDED0G INTRINSIC29G OTHER4G TOTAL SUGAR
FAT 38G55% OF CAL
16G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creative lasagna with chorizo-seasoned ground pork, polenta, and three cheeses as an alternative to traditional Italian lasagna. Hearty and festive for holiday gatherings.

mainitaliancasseroleporkgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • For the polenta:
  • 1 quart low-sodium chicken stock
  • 1 1/4 cups quick-cooking polenta
  • Kosher salt
  • 2 tablespoons unsalted butter (melted)
  • For the chorizo sauce:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion (diced)
  • 1 pound ground pork
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly cracked pepper
  • 2 tablespoons red wine vinegar
  • 4 cloves garlic (minced)
  • 1 14- ounce can diced fire-roasted tomatoes
  • For the lasagna:
  • 1 large bunch spinach (you could also use frozen spinach)
  • 1 tablespoon extra-virgin olive oil (plus more for the pan)
  • 1 clove garlic (minced)
  • 1 cup grated pepper jack cheese
  • 1 1/2 cup grated mozzarella cheese
  • 1 1/2 cup grated cheddar cheese
PREP
50M
SODIUM
1060MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.