Polenta Spinach Lasagna


A great alternative to the traditional lasagna is a lasagna with polenta, which replaces the pasta plates. We especially like it with spinach.

For four servings as a main dish you need the following ingredients:

1.000 ml milk
6 tablespoons olive oil
250 g polenta
300 g Parmigiano Reggiano (grated)
2 egg yolks
1.000 g spinach leaves
600 g mushrooms
6 tablespoons butter
4 tablespoons flour
200 ml vegetable broth
2 shallots
2 cloves of garlic
salt and pepper

You will also need four sheets of baking paper.

The preparation of the polenta spinach lasagna goes as follows:

First of all, let’s make the polenta plates. To do this, bring 400 ml of milk and 600 ml of water to a boil in a saucepan, together with 2 tablespoons of oil and a little salt. Stir in the polenta and let it swell for five minutes on low heat, stirring constantly. Now add the two egg yolks, 100 g of grated Parmigiano Reggiano, nutmeg, salt and pepper.

Prepare four sheets of baking paper and roll out the polenta in two parts, each between two sheets of baking paper as far as possible and let it cool.

The spinach leaves you need to wash well and probably several times and chop. Likewise, chop the shallots and garlic. Cut the mushrooms into small cubes. Add the remaining 4 tablespoons of olive oil to a hot pan and sauté everything together and season with salt and pepper.

In another pot, melt the butter and make a roux with the flour. Now add the vegetable broth and the remaining milk. Stir in 140 g of Parmigiano Reggiano and season the sauce with salt and pepper.

Now grease your baking dish with a little butter and divide the polenta plate into four pieces. Now it is time for layering: Start with a polenta plate. Put a third of the spinach and mushroom mixture on top and then a quarter of the sauce. Now follow with another polenta plate, again spinach-mushroom mixture and again sauce. Finish with a layer of sauce. You can sprinkle the remaining Parmigiano Reggiano on top.

Now the polenta spinach lasagna goes into the oven at 200 degrees for 30 minutes.

If you prepare the polenta and spinach lasagna as a main course, you can combine it with a leaf or raw vegetable salad. Everything goes well with it. But it’s also great as a side dish, for example with a hearty venison or deer stew.

Enjoy it!

Unterschrift Harald und Heinrich vom suedtirol-daheim.com Blog
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