Polenta Lasagna

Ingredients

• 1 package of polenta sliced into 1/4 inch slices
• 1 jar of your favorite marinara sauce
• 3 cloves garlic pressed
• 1 small onion diced
• 1 zucchini diced
• 5-6 mushrooms quartered
• 3 cups spinach
• sea salt and black pepper to taste
• coconut oil
• 1 package tofu
• 1/4 tsp garlic powder
• 1/4 tsp Italian seasoning
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp fresh chopped basil
• sea salt and black pepper to taste

Directions

1. In a large skillet add about 1 tsp of coconut oil and lightly brown polenta on each side and set aside
2. In a medium sauce pan, heat 1 tsp coconut oil and saute onions until translucent on medium heat
3. Add garlic, zucchini, and mushroom and saute additional 5 min
4. Add marinara sauce
5. Add sea salt, black pepper and any other seasoning to taste if needed
6. Heat and then turn off stove and set aside
7. Prepare tofu mixture (ricotta cheese substitution)
8. In a casserole dish add a small amount of sauce at bottom and cover entire surface with sauce
9. Layer polenta, then spinach, then tofu mixture, then repeat
10. Bake in oven at 375 F for 20 minutes

Prep time and Cook time: 60 min

Serves: 4-6

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