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Greek Polenta Lasagna

yield: 9 total time: 110 minutes
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Ingredients

  • 6 cups water
  • 1 teaspoon salt
  • 2 cups polenta corn grits
  • 1 tablespoon olive oil divided
  • 16 ounces milk ricotta cheese, whole, or part skim both work
  • 1 cup crumbled feta cheese divided
  • 1 egg
  • 10 ounces frozen chopped spinach thawed and squeezed to remove excess water
  • 12 ounces roasted red peppers, drained and diced
  • 3/4 cup pitted kalamata olives halved, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 25 ounces spaghetti sauce your favorite, or marinara sauce, about 4 cups
  • 8 ounces mozzarella cheese shredded, about 2 cups

Nutrition

  • Calories : 280 calories
  • Carbohydrate : 21 grams
  • Cholesterol : 65 milligrams
  • Fat : 17 grams
  • Fiber : 4 grams
  • Protein : 14 grams
  • SaturatedFat : 8 grams
  • Sodium : 1310 milligrams
  • Sugar : 11 grams
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