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1 jar favorite marinara sauce (about 3 cups or 25 oz.)
Red pepper flakes, dried oregano, 1 grated garlic clove, drizzle of good EVOO (options)
1 lb. shredded mozarella
Heat oven to 425 and butter a 13X18 inch rimmed baking sheet.
Prepare the polenta: Bring 6 cups water & 1 tbsp. salt to boil in a large pot over high heat.
Reduce heat to medium, slowly pour in the polenta, whisking constantly. Cook until polenta thickens, whisking for 8-12 minutes. Whisk in 4 tbsp. butter until melted. Whisk in spinach until wilted, and remove from heat. Mix in 1 cup grated parmesan.
Scrape the polenta with a greased rubber spatula onto the prepared baking sheet and spread the mixture into an even layer to cover the whole pan. Sprinkle ½ cup grated parmesan on top and bake until the polenta is firm and the cheese has melted, about 12-16 minutes. Let cool in the pan completely (about 1 ½ hours ) – or refrigerate until cool – can be made a day ahead and refrigerated until ready to use. This will prevent polenta from coming apart.
For lasagna: butter a 9 x 13” baking dish and heat oven to 375 degrees.
In a small bowl, mix ricotta, egg, basil, parsley, black pepper, nutmeg, and ½ tsp salt. Mix well and set aside. If the marinara needs more flavor, add red pepper flakes and other options. Assemble the lasagna by cutting (knife or pizza cutter) cooled polenta in half widthwise to make 2 pieces, approx. 9 x 13” each. Carefully place one piece in the baking dish & spread ½ ricotta mixture on top, cover with about ½ marinara sauce and ½ mozzarella. Repeat with remaining polenta piece and toppings, sprinkling remaining ½ cup Parmesan on top.
Place baking dish on top of a rimmed baking sheet (in case it bubbles over) and bake for about 45 minutes until the cheese melts. You can broil the top for about 2 minutes if you like the browning, but adjust time of baking to your oven. Let lasagna stand about 15 minute to firm up before slicing. A beautiful pairing with the Rebel Roan – comfort food (and wine!) at its best.
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