Polenta Lazagna

Found this recipe in a cooking light (might have been an email) – it was listed as vegetarian and called for meatless sausage – but i had ground turkey on hand, so i changed the recipe to be meat. I also forgot to get mozzarella so i used a 4 cheese Mexican mixture – and it was yummy!

It was much yummier than i could have ever imagined!

Polenta Lasagna


6 servings (serving size: 1 piece)


  • 1  (26-ounce) jar marinara sauce, divided  (Napa Valley Bistro – homemade marinara – found at Cost Plus)
  • 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) (3/4 cup ground turkey)
  • 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 1/2 cup mexican


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.