Polenta Lasagne

Deselect All

For the spinach/sausage:

2 tablespoons extra-virgin olive oil

4 cloves chopped garlic

3 (10-ounce) bags spinach, washed, any large stems removed

Gray salt and freshly ground black pepper

2 pound Italian sausage links, cooked and sliced 1/8-inch thick

For the ricotta mixture:

2 cups fresh ricotta cheese

2 egg yolks

1/4 teaspoon freshly grated nutmeg

For the polenta:

15 cups water

2 tablespoon sea salt, preferable gray salt

3 cups fine grind polenta

2 cups grated Parmesan

4 teaspoons roasted garlic oil, or extra-virgin olive oil

To assemble:

4 cups prepared marinara sauce

Polenta

Spinach/sausage mixture

1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares

1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares

1/2 cup grated Parmesan

1 pound fresh mozzarella, thinly sliced