Polenta Lasagna with Kale and Lentils

Instructions

1. Heat a large skillet over medium-low. Add onion, bell pepper, garlic, and Italian seasoning. Cover and cook 10 to 15 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
2. Add 1 cup of the marinara, the lentils, kale, vinegar, tomato paste, and black pepper to skillet. Mix well and taste to adjust seasoning.
3. Meanwhile, in a medium saucepan bring 8 cups water to boiling. Gradually whisk in polenta, baking soda, and salt. Reduce heat to low; cook about 20 minutes or until mixture is thick and creamy, stirring frequently.
4. Preheat oven to 350°F. Evenly spread one-third of the polenta into a 2-qt. baking dish. Cover the saucepan so the remaining polenta doesn’t dry out. Spread half of the lentil mixture over the polenta in the baking dish. Top it with another one-third of the polenta. Repeat with the remaining lentil mixture and polenta, smoothing the polenta layer evenly.
5. Bake, uncovered, 20 minutes. Just before serving, warm the remaining marinara and spread it over the top of the lasagna. Garnish with fresh basil.