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Polenta Lasagna with Spinach, Zucchini, Herbs, and Fontina

Polenta Lasagna with Spinach, Zucchini, Herbs, and Fontina Recipe

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 3 cups chicken stock, preferably homemade
  • 3 cups water
  • 1 teaspoon coarse sea salt
  • 1½ cups polenta or coarsely ground yellow cornmeal
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium-size white or yellow onion, coarsely chopped
  • 3 medium zucchini, cut into ¼-inch dice
  • 6 ounces white button mushrooms, wiped clean and sliced ¼ inch thick
  • Salt and freshly ground black pepper
  • 1 pound fresh spinach leaves, well washed, shaken dry, and coarsely chopped
  • 2 tablespoons finely chopped fresh marjoram
  • 2 tablespoons finely chopped fresh basil
  • Butter, for preparing the baking dish
  • 2 cups (15-ounce container) fresh ricotta, at room temperature
  • ½ cup freshly grated Parmesan or romano cheese
  • ½ pound Italian fontina, slivered
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 647kcal (32%)
Total Fat 42g (65%)
Saturated Fat 22g (109%)
Cholesterol 113mg (38%)
Total Carbohydrate 40g
Dietary Fiber 7g
Sugars 5g
Protein 30g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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