Polenta Lasagna

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The pepper-studded polenta needs to chill overnight so it will be firm enough to stand in for the typical lasagna noodles.
== Ingredients ==
* 2 large red bell peppers
* 2 large yellow bell peppers
* 8 cups water
* 1 teaspoon salt
* 1 1/2 cup dry polenta
* 3/4 cup (3 ounces) fresh Parmesan cheese
* Cooking spray
* 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, lightly beaten
* 2 cup fat-free marinara sauce
* 6 ounces part-skim mozzarella cheese, thinly sliced (about 1 1/2 cups)
* 3/4 cup (3 ounces) grated fresh Parmesan cheese
== Directions ==
# Preheat broiler.
# 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.
# 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 water (about 2 minutes), stirring frequently.
# Add pepper pieces and 3/4 cup Parmesan; stir until well blended.
# Spoon 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.
# Place a large cutting board on top of polenta.
# Turn over, and remove polenta from pan; cut polenta in half crosswise.
# Set aside.
# To prepare 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 1 minute or until spinach begins to wilt.
# Stir in remaining spinach, 1/4 teaspoon salt, and black pepper.
# Cover and cook 3 minutes.
# Place spinach mixture in a colander, and drain well.
# Combine spinach mixture, ricotta, nutmeg, and egg whites.
# Preheat oven to 375°.
# 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 marinara.
# Spread 1/2 cup marinara over polenta.
# Arrange sliced mozzarella and spinach mixture over marinara, and top with 1/2 cup marinara.
# Place remaining polenta sheet half over sauce.
# Top with remaining marinara; sprinkle with 3/4 cup Parmesan.
# Cover and bake at 375° for 35 minutes.
# Uncover and bake an additional 20 minutes.
# Let lasagna stand 15 minutes.
Yield: 9 servings
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Main Dishes
Category:Vegetarian Recipes
Category:Italian Recipes
Category:Italian Vegetarian
Category:Italian Main Dishes
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Category:Casserole Recipes
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Category:Red bell pepper Recipes
Category:Bell pepper Recipes
Category:Yellow bell pepper Recipes
Category:Water Recipes
Category:Salt Recipes
Category:Polenta Recipes
Category:Parmesan cheese Recipes
Category:Cheese Recipes
Category:Cooking spray Recipes
Category:Garlic Recipes
Category:Spinach Recipes
Category:Ricotta cheese Recipes
Category:Ground nutmeg Recipes
Category:Nutmeg Recipes
Category:Egg white Recipes
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Category:Pepper Recipes
Category:Black pepper Recipes
Category:Main Dish Recipes