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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper. For more recipes like this, see our complete collection of lasagna recipes. Ingredients:
1 (26-ounce) jar marinara sauce, divided |
1 teaspoon olive oil |
1 cup finely chopped onion |
1/2 cup chopped red bell pepper |
1 cup meatless fat-free sausage, crumbled (such as lightlife gimme lean) |
1 cup chopped mushrooms |
1/2 cup chopped zucchini |
2 garlic cloves, minced |
1 (16-ounce) tube of polenta, cut into 18 slices |
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
4. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
5. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
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