Happy Valentine’s Day! Did you miss it live? Check out That’s So Jenn’s twist on lasagna using heart shaped polenta…and the story behind my engagement bruschetta! Recipes your whole family will L-O-V-E!
Get the recipes:
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!