5-Minute Lasagna

Last night I needed a quick dinner so I made this easy lasagna. It really did only take 5 minutes of hands-on time to make. Then I just let it bake while I did other things. The reason this is so fast is because you just assemble it. Unlike regular lasagna, this recipe uses prepared polenta, which is basically just cornmeal and water. You can buy polenta at most any store. It’s sold in a tube. Sometimes it’s in the pasta aisle and sometimes it’s in the produce section. Anyway, it’s a versatile ingredient. You can slice it and brown it in a skillet or bake it. Or you can use it in casseroles, as I’ve done here. I also like it because it’s gluten free. Give it a try and let me know what you think. Enjoy!

Polenta Lasagna
1 32-ounce jar marinara sauce, divided
1 18-ounce tube polenta
3 cups fresh baby spinach, divided
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1-1/2 cups three cheese Italian blend shredded cheese, divided

Spread 1/2 cup of the marinara sauce on the bottom of a 7×9 inch (or similar size) casserole dish. Slice polenta log into 1/2-inch slices. Place half of the polenta slices over the sauce. Top with 1-1/2 cups of the baby spinach. Pour half of the remaining jar of marinara sauce on top and spread to cover the spinach. Sprinkle with half of the Italian seasoning and red pepper flakes. Top with 3/4 cup of the cheese. Repeat the same layers once more, ending with the cheese. Bake in a 375 degree F oven for 25-30 minutes or until the sauce is bubbly and the cheese is lightly browned. Remove from oven and let sit 5-10 minutes before serving.