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Polenta Lasagna

Submitted by: Courtney
Recipe by: Cooking Light

I often make this without the fake meat and cheese and add more zucchini (about 2 med.), peppers, and mushrooms, just to increase the veggie servings and keep it simple. It is good both ways!

1 (26-ounce) jar marinara sauce, divided
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean, optinal)
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) shredded mozzarella soy cheese (optional)

Preheat oven to 350°.

Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.

Heat a large nonstick skillet over medium-high heat with a little water/broth or pan spray. Add onion and bell pepper; sauté 4 minutes or until tender (adding water/broth as needed). 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.

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