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Polenta Lasagna With Butternut Squash And Spinach

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Polenta Lasagna With Butternut Squash And Spinach

Ingredients

  • olive oil for greasing
  • 8 cups water
  • 2 cups stone-ground polenta
  • 1/2 tsp. salt
  • 1 tbs. extra-virgin olive oil
  • 1 garlic clove, crushed
  • 1 1/2 lb. ripe plum tomatoes, peeled and seeded, or 2 cups canned tomatoes with juice
  • 2 tbs. dry white wine or vermouth
  • 1/2 tsp. salt
  • freshly ground pepper, to taste
  • 1 tbs. shredded fresh basil
  • 6 cups peeled and diced butternut squash
  • 2 tbs. olive oil
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 3 cups water
  • 12 oz. spinach leaves (from about 1 lb. spinach)
  • 2 cups part-skim ricotta cheese
  • 1/8 tsp. freshly grated nutmeg
  • 2 cups shredded mozzarella cheese
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Published 2014-09-09 14:15:42 (2 years ago).

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