Vegetarian

Polenta Lasagna from OXYGEN MAG takes 15 minutes to prepare.

Polenta Lasagna from OXYGEN MAG takes 30 minutes to cook.

Polenta Lasagna from OXYGEN MAG makes 6 servings.

The ingredients for Polenta Lasagna from OXYGEN MAG are:

15 oz low fat ricotta cheese
1/2 cup reduced fat grated parmesan cheese
1 pkg firm tofu, drained and mashed
10 oz pkg frozen chopped spinach,tahwed and dry
1 jar roasted red ell peppers drained and chopped
1 jar low sodium marinara sauce
18oz tube pre cooked polenta, sliced into 18 rounds
salt & pepper to taste

Here is how you make Polenta Lasagna from OXYGEN MAG:

preheat oven to 400. lrg bowl mix together ricotta and parmesan cheese, set aside 2 tbls. add tofu, spinach and bell peppers gently mix to blendlayer 1/2 cup sauce on the bottom of an 11x7 in glass bking dish. Place six polenta rounds over saucetop with half of cheese mixture. pour 3/4 cup of marinara sauce over the cheese. repeat layering polenta rounds, cheese mixture and saucesprinkle remaining 2 tbls of cheese on top. Cover with foil and bake 25 mins. Remove the foil and set oven to broil. Cook for 5 mins more or until the cheese starts to golden.remove from the oven and let cool for a few mins.Number of Servings: 6Recipe submitted by SparkPeople user DEB181.

The nutritional information for Polenta Lasagna from OXYGEN MAG is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 256.7

• Total Fat: 8.2 g
• Cholesterol: 20.0 mg
• Sodium: 745.8 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 2.8 g
• Protein: 18.7 g