Polenta Lasagna

1. Preheat oven to 400°F (prep and assembly will take around 45 minutes minutes with store-bought polenta).

Make Filling

1. Heat olive oil2 tbsp in a large skillet over medium-high heat. Sauté onion1, stirring until tender, about 5 minutes. Add garlic4-6 cloves and cook 2 minutes more.
2. Turn the skillet to medium (or medium-low) and add mushrooms12-16 ounces, salt1/2 tsp, pepper1/2 tsp, and Italian seasoning1 tsp, and sauté until the mushrooms release their liquid and it evaporates, about 10 minutes. Add baby spinach2 heaping handfuls and wilt, mixing to combine, adding a splash of water if needed. Cook off any liquid and adjust salt to your taste.

Make Red Pepper Sauce

1. Add the drained diced tomatoes14 ounces can to the blender and add roasted red pepper1/2 - 3/4 cup. Add olive oil2 tbsp, salt1/2 tsp, pepper1/2 tsp, smoked paprika1 tsp, cumin1 tsp, sugar1 tsp and Italian seasoning1 tsp. Blend until creamy and smooth. If the sauce is too thick to get the motor running, add a little water (a tablespoon at a time) just to get it going. Taste; it should have a sweet smoky flavor.

Prepare Polento

1. It’s easiest to cut the polenta2 x 18-ounce tubes in half, then in quarters, so each quarter yields 3 equal slices. This gives 12 slices from each tube, about 3/4 inch thick.

Assemble

1. Spray a 9×13-inch baking dish with olive oil. Place sauce1/2 cup on the bottom, coating it evenly. Add the first layer of polenta (there are 2 layers). Top with all the filling, spreading it out evenly. Dot with spoonfuls of ricotta cheese6 ounces. Sprinkle lightly with salt, pepper, and nutmeggenerous pinch. Top with mozzarella cheese1-2 cups. Pour sauce1/2 cup lightly over the cheese. Then, top with a final layer of polenta. Pour some sauce over the top (you may not need all of it), and use a spatula to coat the polenta evenly. Save the remaining sauce for touching up after you remove the foil. You could do this all ahead and refrigerate for 24 hours.
2. At this point, you could add more cheese on top or keep it a little leaner — up to you. Cover tightly with parchment and foil and bake 20 minutes. Remove parchment/foil and bake uncovered for 15-20 minutes until bubbling and warmed through. If you want it “saucy,” add more sauce.
3. When the polenta lasagna is finished cooking, you could drizzle it lightly with the pesto or serve it on the side.

Optional: Make Pesto Drizzle

1. While it’s baking, make the pesto drizzle. To make the pesto drizzle, simply place basil1 cup, olive oil1/2 cup, garlic1 clove, salt, and pepper to taste in a food processor and pulse until combined.