Polenta Vegetable Lasagna – Rachael Ray

Ingredients

• Extra virgin olive oil (EVOO)
• 4 cloves garlic, finely chopped
• 2 carrots, chopped
• 2 ribs celery, finely chopped
• 1 onion, finely chopped
• Kosher salt and freshly ground pepper
• 2 bay leaves
• 2 tablespoons fresh thyme, finely chopped
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 can Italian San Marzano tomatoes (28-32 ounces), crushed
• A few leaves fresh basil, torn
• 3 tablespoons butter
• 3 rounded tablespoons flour
• 2 cups milk
• Freshly grated nutmeg
• 1 box frozen spinach (10 ounces), defrosted
• 1 1/2 cups fresh ricotta cheese
• 2 cups whole milk
• 6 cups chicken stock, vegetable stock or water
• 2 1/2 cups quick-cooking polenta
• 1/2 teaspoon fennel pollen or ground fennel (optional)
• 1 cup grated Parmigiano Reggiano cheese
• 4 tablespoons butter, plus some for greasing the casserole
• 2 cups shredded provolone cheese