Polenta Lasagna
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.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
6 servings
Ingredients
-
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
Directions
1
Heat oven to 400 degrees F. In a large skillet, cook sausage and zucchini until sausage is no longer pink. Drain off fat. Stir in marinara sauce and bring just to a boil.
2
Spoon 2 tablespoons of meat sauce into the bottom of 6 individual casserole dishes. In each dish, lay 3 slices of polenta topped with 2 tablespoons ricotta and 1/3 cup remaining sauce. Sprinkle each with mozzarella cheese.
3
Bake, uncovered, for 20 minutes or until heated through. Let stand for 10 minutes before serving. Serve with salad greens, if desired.
4
To make this in a lasagna pan, divide the ingredients in half and make two layers. Bake an additional 5 to 10 minutes.
Nutrition Facts
Calories 301, Total Fat 13 g, Carbohydrate 29 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Polenta & Vegetable Bake
This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of Zinfandel and for dessert, biscotti dipped in a fresh-brewed cup of coffee.
See RecipeMore Great Recipe Ideas from Parents
- Simple Homemade Baby Food
- Nutrient-Packed Snacks
- Healthy School Lunches
- Kid-Friendly Veggies
- Healthy Pasta Dishes Kids Love
Add Your Review
Your Rating: