For this 30 minute dinner, the polenta, meat sauce and cheese are layered into individual casserole dishes so each person gets their own mini lasagna.
Recipe from Parents
8 ounces sweet Italian sausage, casing removed and broken up
1 medium zucchini, chopped
1 26 ounce jar marinara sauce
1 tube (16 ounces) refrigerated cooked polenta, cut into 18 half-inch-thick slices
15 ounces part-skim ricotta cheese
4 ounces shredded mozzarella cheese
Salad greens, optional
Bake, uncovered, for 20 minutes or until heated through. Let stand for 10 minutes before serving. Serve with salad greens, if desired.
To make this in a lasagna pan, divide the ingredients in half and make two layers. Bake an additional 5 to 10 minutes.
Per Serving: cal. (kcal) 301, Fat, total (g) 13, carb. (g) 29, pro. (g) 19, Percent Daily Values are based on a 2,000 calorie diet
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