Zucchini Polenta Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 291.3
  • Total Fat: 12.3 g
  • Cholesterol: 1.7 mg
  • Sodium: 5.6 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 22.5 g

View full nutritional breakdown of Zucchini Polenta Lasagna calories by ingredient
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Number of Servings: 6


    1 lb. ground chicken
    1 pkg (16 oz) Sundried Tomato Polenta
    3 cups Marinara Sauce
    Green Pepper
    1. cup. non-fat cottage cheese
    garlic powder
    2 zucchini sliced thinly
    1/2 c. shredded 2 % cheese


Crumble up ground chicken in hot pan sprayed w/ non-stick spray. Add chopped onion, green pepper. Season to taste. Cook till almost done. Add zucchini and cook untill zucchini is wilted. Add marinara sauce.

Mix 1 c. non-fat cottage cheese w/ garlic powder and salt and pepper to taste. Add a pinch of oregano.

Spray baking dish w/ non - stick spray. Add a layer of marinara sauce mix. Add about 1/2 cottage cheese mixture. Top w/ 1/2 the roll of polenta sliced into thin rounds. Add another layer of sauce, cottage cheese and polenta. Top w/ rest of the sauce. Sprinkle w/ 1/2 cup of 2% cheese and bake in a preheated over at 350 for about 35 min. untill nice and bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user CHATTYCATHY2.

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Member Ratings For This Recipe

  • Good
    The flavor of this was wonderful! We used boneless skinless chicken breast and shredded it. I found it to be really runny. Although I love polenta, I don't think I'll use it next time. I'll stick with whole wheat pasta. - 3/11/08

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  • Incredible!
    I used Turkey Italian Sausage and added fresh mushrooms. I spiced it up with basic, oregano and red pepper flakes. This was very good. The family was skeptical about the polenta in place of lasagna noodles, but they loved it! - 2/21/08

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