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    You are in: Home / Recipes / Polenta Lasagna Recipe
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    Polenta Lasagna

    Polenta Lasagna. Photo by tamalita62

    1/2 Photos of Polenta Lasagna

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    40 mins

    45 mins

    Manami's Note:

    Polenta with anything is wonderful! This is from Cooking Light, October 2005.

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    Units: US | Metric


    1. 1
      Preheat oven to 350ºF.
    2. 2
      Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside.
    3. 3
      Heat oil in a large nonstick skillet over medium-high heat.
    4. 4
      Add onion and bell pepper; sauté 4 minutes or until tender.
    5. 5
      Stir in sausage; cook 2 minutes.
    6. 6
      Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
    7. 7
      Add marinara sauce; reduce heat, and simmer 10 minutes.
    8. 8
      Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
    9. 9
      Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
    10. 10
      Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
    11. 11
      Cover and bake for 30 minutes.
    12. 12
      Uncover and bake an additional 15 minutes or until bubbly.
    13. 13
      Let stand 5 minutes.
    14. 14
      Serve with a nice Chianti or other robust red wine.

    Ratings & Reviews:

    • on May 31, 2012


      Super yummy! I haven't actually had polenta before, but I see it used a lot on Food Network so I decided to try it. This was definitely a good first recipe for someone new to polenta! I didn't have all the veggies listed, so I just used a ton of baby portobella mushrooms I had, various colors of bell peppers and chicken, spinach and mozzarella sausages I had from Meijer. I'm cheap so we always use Hunt's spaghetti sauce and I also used Jaxon cornmeal mush. With everything I had it was excellent! I'm waiting for my husband and father-in-law to come home and try it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2011


      Wow, this was delicious. I used Bertolli® Arrabbiata Sauce, and the polenta had some basil I think. It was a real hit! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2007


      I increased the amount of zucchini, garlic, onion, and mushrooms and used Newman's Own marinara sauce. The veggie/meat sauce would have been great served over pasta, and I almost aborted the recipe and went with that for dinner. However, I did put it together with the polenta and found it to be OK. The texture of the creamy polenta with the flavorful, tender-crisp veggies was good, but I think that I prefer noodle lasagnas. 5 stars for the sauce...3 for the overall recipe idea.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Polenta Lasagna

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 469.0
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 3.4 g
    Cholesterol 14.9 mg
    Sodium 717.4 mg
    Total Carbohydrate 81.9 g
    Dietary Fiber 10.0 g
    Sugars 15.0 g
    Protein 14.1 g

    The following items or measurements are not included:

    ground turkey

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