GFCF Vegetarian Polenta Lasangna

By chenidewyn

Ingredients

• 1 18-ounce package prepared polenta
• 1/2 large onion, chopped
• 2 Cups of chopped mushrooms of choice
• 4 cloves garlic, minced or pressed
• 1/4 bunch kale,center rib removed and
• 1/4 bunch of spinach
• 1 small green zucchinni sliced
• 1 1/4 cups marinara sauce

Details

Servings 4

Preparation

Step 1

Preheat oven to 375° F. Spray the bottom and sides of a 8×8-inch baking dish with non-stick spray and set aside.

Sauté the onions,zucchinni and mushrooms until the mushrooms are tender. Add the garlic and sauté for one more minute.

Add the kale and spinach and a little water if needed. Sauté until the greens are wilted and tender and the water has evaporated.

Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the vegetable mixture over the sauce.

Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.