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Heart Shaped Polenta Lasagna
- 2 rolls of plain polenta
1 (28 oz.) can crushed tomatoes
1 cup fat-free ricotta cheese
About 5 tablespoons olive oil
6 tablespoons grated parmesan cheese, plus more for serving
1 bag broccoli frozen florets
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon crushed red pepper (adjust per your liking)
4 Tablespoons jarred minced garlic (or 8 fresh cloves)
1 pinch of sugar
Salt and pepper to taste
You will also need:
Small heart shaped cookie cutter
- Preheat oven to 350.
Coat a pan with olive oil and add about 3 tablespoons minced garlic.
Once it browns, add the entire can of crushed tomatoes.
When tomatoes come to a boil, season with dried oregano, dried basil, garlic powder, kosher salt, black pepper, crushed red pepper and sugar. Allow to simmer for 10-15 minutes.
While sauce is simmering, cut polenta into even rounds, and use cookie cutter to create hearts. (Great way to get your kids in the kitchen with you!)
In a small bowl, miix together 1 cup ricotta with 6 tablespoons of grated parmesan.
Coat bottom of baking dish with about 1 cup of sauce.
Add a layer of polenta.
Top each polenta round with 1/3 of the cheese mixture, leaving half for the next layer.
Top with 1 cup of broccoli.
Repeat process until layers are complete, then top with rest of tomato sauce.
Bake for about 15-20 minutes, and serve with fresh parmesan sprinkled over top. Eat and enjoy with your loved ones!
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