Wednesday, March 11, 2015

Greek Lasagna?

Did that pique your interest? I know that it did mine. I saw this recipe on line and of course I had to revise a bit since I didn't have all the ingredients used. Of course, as you know, that never stops me from trying a recipe. As long as I have enough of the crucial ingredients, I can punt the others. In fact that's what makes cooking fun and a bit of a challenge, eh?

I happened to have a log of polenta and that's how this whole search began and here we are with Greek Lasagna-a funny idea sort of but it was quite yummy. Disclosure:  you really need to let this dish cool a bit so it sets up or otherwise it's pretty runny when you dish it up. Although I have to say, that doesn't keep it from being delicious!

pre heat oven 400

Need a 8 by 8 deep baking dish

1 log polenta sliced into 18 slices
1 jar Trader Joe Puttanesca Pasta Sauce ( key ingredient olives!)
1 tub ricotta
1 tub crumbled feta
2 cups shredded mozzarella
1 egg
1 box frozen spinach, thawed and water squeezed out
salt and pepper

Mix in a medium bowl: ricotta, 3/4 cup feta, egg, salt and pepper, some oregano, and spinach.

To assemble:  Put a thin layer of sauce on bottom of baking dish, then layer 9 pieces of polenta, 1/2 ricotta mixture, 1/2 Puttanesca sauce, half mozzarella, then repeat. Top with feta and bake 50 minutes. Let it sit at least 20 before cutting.

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