Italian Polenta Lasagna

[Guest guest]

I was surprised how good this turned out. I had this recipe to try

and since we were on the polenta subject a few days ago, I

decided to make this last night.

 

 

Italian Polenta Lasagna

 

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 sausage, crumbled (I used Tofurkey Italian)

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

Parmesan

 

Preheat oven to 350°.

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. Sprinkle Parsesan over top. 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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