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.
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
How to Make It
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.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
"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
Just okay. I made it exactly as written (with GimmeLean and sundried tom. polenta). I used Ragu light sauce-- I think that if I were to make this again I'd use a higher taste jarred sauce (i.e. Classico).
I had very little hope for this dish...it just didn't sound appealing. But it was surprisingly great. Even the "fake" sausage was really good. The sauce was tasty. We were pleasantly surprised and will do it again!
This was the first time that I had ever eaten or cooked with polenta. Excellent dish. I made my own marinara sauce. I also sauted in med size eggplant, diced and a 6oz bag of spinach. This was wonderful. I'll make this anytime!
We enjoyed this, but it wasn't our favorite thing ever. I used chicken sausage instead of veggie sausage, and I used more veggies than called for, so I put it into a bigger pan, even though I used the same amount of polenta. I am content to eat the leftovers (mine made 8 portions in the bigger pan), but I probably won't make this again. I served it with roasted asparagus.
Very tastey and veggie filled. It took a little maneuvering to get the polenta rounds in the 8x8 pan to sit just right. Not only was it yummy, with a fair serving size, but it looked gorgeous coming out of the over. Will definitely make again.
This was very tasty! I made instant polenta for the recipe instead of the log. I also used ground turkey and made my own marinara sauce. I added some spinach to sneak in a little extra veggies. I spiced both the sauce and the veggie/meat combo with garlic, salt, pepper, oregano, basil, and a little cayenne. I would definitely make this again!
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