Polenta Lasagna

• Polenta:
• 2 large red bell peppers
• 2 large yellow bell peppers
• 8 cups water
• 1 teaspoon salt
• 1 1/2 cups dry polenta
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• Cooking spray
• Filling:
• 1/4 cup water
• 1 tablespoon chopped garlic
• 2 (10-ounce) packages fresh spinach
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fat-free ricotta cheese
• 1/8 teaspoon ground nutmeg
• 2 large egg whites
• 2 cups fat-free marinara sauce (such as Muir Glen Organic)
• 1 1/2 cups (6 ounces) part-skim mozzarella cheese, thinly sliced
• 3/4 cup (3 ounces) grated fresh Parmesan cheese

1. 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.
2. 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.
3. Place a large cutting board on top of polenta. Turn over and remove the polenta from pan; cut polenta in half crosswise. Set aside.
4. 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.
5. Preheat oven to 375u0b0.
6. 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 375u0b0 for 35 minutes. Uncover and bake an additional 20 minutes. Let lasagna stand 15 minutes.

polenta, red bell peppers, yellow bell peppers, water, salt, polenta, parmesan cheese, cooking spray, filling, water, garlic, fresh spinach, salt, freshly ground black pepper, ricotta cheese, ground nutmeg, egg whites, marinara sauce, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/polenta-lasagna-0 (may not work)