Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms

Name: Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 32-oz. Jar Classico Tomato & Basil Tomato Sauce; 8 oz BelGioioso mozzarella cheese shredded or thinly sliced; 1 pkg Melissa's Organic Sun-Dried Tomato Polenta sliced into 27 thin slices; .75 oz Porcini Dried Mushrooms (about 18 pieces); 6 T Locatelli Grated Pecorino Romano Cheese

Minutes to Prepare: 30
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 32-oz. Jar Classico Tomato & Basil Tomato Sauce8 oz BelGioioso mozzarella cheese, shredded or thinly sliced1 pkg Melissa's Organic Sun-Dried Tomato Polenta, sliced into 27 thin slices.75 oz Porcini Dried Mushrooms (about 18 pieces)6 T Locatelli Grated Pecorino Romano Cheese

Directions

Makes 4.5 Servings

1. Soak Porcini mushrooms in water 30 minutes.
2. Meanwhile, thinly slice polenta into 27 slices.
3. Spread enough tomato sauce on bottom of 8" x 8" baking dish to coat (about 1/4 C).
4. Arrange 9 slices polenta on bottom of dish.
5. Layer 1/2 of the mozarella and 1/2 of the mushrooms (drained and patted dry).
6. Spread on about 1 1/2 C Classico sauce.
7. Sprinkle with 2 T pecorino romano cheese
8. Repeat steps 4 to 7.
9. Top with about 3/4 C sauce and 2 T pecorino romano cheese.
10. Bake at 350 for 20 minutes or until hot and bubbly.

(Variations: Substitute chopped frozen spinach, cooked and squeezed dry or thinly sliced zucchini for porcini mushrooms or use a combo of veggies.)

Number of Servings: 4.5

Recipe submitted by SparkPeople user KROOELLA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 366.2
Total Fat: 14.4 g
Cholesterol: 42.2 mg
Sodium: 1,094.6 mg
Total Carbs: 38.4 g
Dietary Fiber: 6.2 g
Protein: 17.8 g

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