Polenta LasagnaSubmitted by: AMBERAMA76
IntroductionThis made 8 LARGE servings for me when baked in a 9" x 13" pan This made 8 LARGE servings for me when baked in a 9" x 13" pan
1 cup - Bob's Red Mill - Polenta (dry)
1 10oz bag sliced baby bella Mushrooms, Dole baby
3 cups fresh baby spinach
1 8oz tub Ricotta Cheese, part skim milk
2 medium Zucchini, sliced
2 medium Yellow Summer Squash
1 cup shredded Mozzarella Cheese, part skim milk
1/2 cup shredded Parmesan Cheese
1 package MorningStar - Italian Sausage
1 jar spaghetti sauce ( I like Ragu Robusto RoastedGarlic)
Saute sausage and mushrooms until mushrooms begin to soften and sausage is thawed and can be crumbled
Add zucchini and squash and sautee until they begin to soften Mix in ricotta cheese.
Add 1/2 of the veggies/ricotta mixture to the bottom of your lasagna pan
top with prepared polenta
Add a layer of fresh spinach top with 1/2 the shredded cheeses and 1/2 the jar of sauce
add remaining veggie/ricotta mixture
add an additional layer of spinach
The remainder of the sauce and shredded cheeses
Bake at 350º uncovered until cheese melts and edges are bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERAMA76.