Polenta Lasagna

Polenta: 7 to 8 cups Water, Vegetable or Chicken Stock, home made or low-sodium canned 2 teaspoons Kosher Salt 2 cups polenta, (coarse corn meal) 2 tablespoons Heavy Cream, (optional) 2 tablespoons Italian Herb Mix 1-oz sweet Butter ¼ cup Parmesan Cheese

Lasagna: 4 to 5 cups Oven Roasted Tomato Sauce, or your favorite brand, warmed 10-oz frozen Spinach, thawed or fresh, blanched, cooled & well drained & chopped  1 container, (15-oz) low-fat Ricotta 2 eggs 2 cups mozzarella cheese

Squeeze out all of the liquid from the spinach and mix with the ricotta cheese Slightly beat the eggs and add to the ricotta/spinach mixture  In two shallow ovenproof casserole dish, ladle ½ cup of the warmed tomato sauce into the dishes  Spoon about ½ of the polenta over the tomato sauce, spread out evenly  Spoon ½ cup of the ricotta/spinach mixture, spread out evenly  Sprinkle mozzarella over the ricotta   Ladle with more tomato sauce and repeat the layer, top with remaining mozzarella cheese  Bake until the cheese is bubbling & browned and the center is hot, about 30-35 minutes  Let cool about 10 to 15 minutes before serving  Yields about 8 servings    Variations:  Add sautéed mushrooms Sautéed hamburger or ground turkey meat, well drained, added to the tomato sauce

In a medium-heavy sauce pan, over high heat, bring the water, (stock), and the salt to a boil  Whisk in the polenta, whisking at all times to prevent lumps  Cook over high heat until the polenta begins to bubble, about 5 minutes Reduce the heat to a simmer & cook for about 10 to 15 minutes until the polenta is creamy tasting  Add the heavy cream, Italian herb and the butter; stir until the butter has melted Add the parmesan cheese

Pre-heat oven to 375º F.

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