Polenta Lasagna With Spinach and Herby Ricotta

1. Prepare Polenta Base

Bring six cups of water to a rolling boil before whisking in the polenta and a tablespoon of salt. Continue stirring for about 8 to 12 minutes until it thickens to a creamy consistency. Stir in butter, fresh baby spinach, and a cup of Parmesan cheese until the spinach has wilted and everything is well incorporated.

2. Bake Polenta

Pour the polenta onto a buttered baking sheet, spreading it out evenly. Sprinkle over another half cup of Parmesan and bake for 12 to 18 minutes until firm to the touch. Allow to cool for about an hour.

3. Prepare Herby Ricotta

Mix together fresh ricotta, chopped parsley, basil, one egg, black pepper, a pinch of nutmeg, and a little salt to prepare the herby ricotta filling.

4. Assemble Lasagna

Cut the cooled polenta into squares and layer them in a greased 9x13-inch baking dish. Alternate with dollops of the ricotta mixture, marinara sauce, and shredded mozzarella until all ingredients are used up, ending with mozzarella on top.

5. Bake Lasagna

Bake the assembled lasagna for about 30 minutes until the cheese is bubbly and golden. Optionally, broil for an additional couple of minutes for a browned top. Let stand for about 15 minutes before serving.