Vegan Polenta Lasagna - cooking recipe

Ingredients

1 (18 ounce) package polenta
1 (6 ounce) bag Baby Spinach
1 (12 ounce) jar roasted red peppers
12 ounces spaghetti sauce
1 cup Italian style breadcrumbs

Preparation

Preheat oven to 350 degrees F.
Cut polenta into 18 slices.
Put red peppers and spinach into food processor and pulse a few times until chopped.
In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce.
Line the bottom of the pan with polenta slices (you should use 9 slices).
Sprinkle bread crumbs on top of the polenta slices.
Spread the red pepper/spinach mixture on top of the polenta.
Sprinkle more bread crumbs.
Place the rest of the polenta slices on top of the red pepper/spinach mixture.
Spread the rest of the spaghetti sauce on top of the polenta.
Top with remaining bread crumbs.
Cover the dish with foil.
Bake for about 35 minutes.
Remove foil and bake for 5 more minutes.