Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.

  • 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.

  • 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.

  • Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Chef's Notes

"Sun-dried tomato and garlic polenta is also good in this because the flavors complement the vegetables. The lasagna is delicious with or without the sausage, or you could substitute lean ground beef." -Angela McKinlay, Everett, WA

Nutrition Facts

221 calories; calories from fat 20%; fat 4.9g; saturated fat 1.4g; mono fat 2.1g; poly fat 1.1g; protein 12.3g; carbohydrates 30.9g; fiber 4.6g; cholesterol 5mg; iron 2.8mg; sodium 880mg; calcium 125mg.
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