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.
Prep time: 15 mins
Baking time: 45 mins Oven: 350°F
Yield: 6 servings
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
Preparation
Preheat oven to 350°F.
1. Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
2. 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.
3. 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.
4. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
Nutritional Information
- Calories:
- 221 (20% from fat)
- Fat:
- 4.9g (sat 1.4g,mono 2.1g,poly 1.1g)
- Protein:
- 12.3g
- Carbo:
- 30.9g
- Fiber:
- 4.6g
- Chol:
- 5mg
- Iron:
- 2.8mg
- Sodium:
- 880mg
- Calcium:
- 125mg
