Healthy Salads - Polenta Lasagna with Spinach Zucchini Herbs and Fontina -

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Ingredients

1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
3 cups chicken stock, preferably homemade
3 cups water
1 teaspoon coarse sea salt
1½ cups polenta or coarsely ground yellow cornmeal
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium-size white or yellow onion, coarsely chopped
3 medium zucchini, cut into ¼-inch dice
6 ounces white button mushrooms, wiped clean and sliced ¼ inch thick
Salt and freshly ground black pepper
1 pound fresh spinach leaves, well washed, shaken dry, and coarsely chopped
2 tablespoons finely chopped fresh marjoram
2 tablespoons finely chopped fresh basil
Butter, for preparing the baking dish
2 cups (15-ounce container) fresh ricotta, at room temperature
½ cup freshly grated Parmesan or romano cheese
½ pound Italian fontina, slivered
Freshly ground black pepper

Nutrition : 16 Servings

276 CALORIES / SERVING
DAILY VALUE :
  - Fat : 17g / 27%
  - Carbs : 19g / 6%
  - Protein : 12g / 24%

Preparation

Learn to cook this Polenta Lasagna with Spinach, Zucchini, Herbs, and Fontina here:

Tags: Sugar-Conscious #Gluten-Free #Wheat-Free #Egg-Free #Peanut-Free #Tree-Nut-Free #Soy-Free #Fish-Free #Shellfish-Free #Pork-Free #Red-Meat-Free #Crustacean-Free #Celery-Free #Mustard-Free #Sesame-Free #Lupine-Free #Mollusk-Free #Alcohol-Free # Cautions: #Sulfites #