Greek Polenta Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek-inspired lasagna using creamy polenta instead of pasta with spinach, cheese, olives, and Mediterranean seasonings. Hearty, impressive, and perfect for feeding a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups water
- 1 teaspoon salt
- 2 cups polenta (corn grits)
- 1 tablespoon + 2 teaspoons olive oil (divided)
- 1 16-ounce container ricotta cheese (whole milk or part skim both work)
- 1 cup crumbled feta cheese (divided)
- 1 egg
- 1 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess water
- 1 12-ounce jar roasted red peppers, drained and diced
- 3/4 cup halved pitted kalamata olives (divided)
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/8 teaspoon Black Pepper
- 1 25-ounce jar of your favorite spaghetti sauce or marinara sauce (about 4 cups)
- 8 ounces mozzarella cheese (shredded (about 2 cups))
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 20m
- Sodium
- 1669mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 558mg
- Calcium
- 498mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.