L.R. sausage, mushroom, and polenta lasagna

4.5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 269.1
  • Total Fat: 9.8 g
  • Cholesterol: 56.4 mg
  • Sodium: 768.3 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.2 g

View full nutritional breakdown of L.R. sausage, mushroom, and polenta lasagna calories by ingredient

Number of Servings: 12


    Meat Sauce
    1 lb. bulk venison sausage
    1 small can canned mushrooms, drained
    1 1/2cups chopped onion
    4 garlic cloves, minced
    1/4 cup basalmic vinegar
    1 cup chicken boullion
    4 cups pizza sauce

    Carmelized Onion
    1 1/2 cups roughly chopped onions
    1/2 T butter
    1 tsp sugar
    salt and pepper to taste

    2 cups chicken bouillon
    1 cup 2% milk
    1 1/2 cups quick-cooking polenta
    1 cup shredded provolone cheese, divided
    1 cup fat free ricotta
    1/2 cup parmeson cheese divided
    2 T freshly chopped herbs:Basil, parsley, and Rosemary


Preheat oven to 400' degrees.

Meat Sauce
Brown sausage in a large skillet. Add the mushrooms and cook until they begin to brown. Add 1 1/2 cups onion and garlic and continue to cook until onions start to get tender. Add Basalmic vinegar and stir just to deglaze pan and reduce slightly. Add chicken boullion and pizza sauce all at once and reduce heat. Stir every few minutes and reduce until mixture forms a thick and pretty concentrated sauce. About 30 min. Set aside

Carmelized Onions
Melt butter in a skillet and add the onions and cook over high heat. When onions are just starting to get slightly clear, add the sugar and cook till onions are light brown and carmelized. Add salt and pepper to taste if desired and set aside.

Bring the chicken boullion and milk to a boil over medium heat and whisk in the quick cooking polenta. Be sure to use a whisk at this stage to prevent lumps from forming. Switch to a wooden spoon after the mixture is all combined, and stir quickly for about 3 minutes or until the polenta grains are cooked through. The polenta will be very thick at this point. Stir in half of the provolone cheese, the fat free ricotta, half of the parmeson, the herbs, and the carmelized onions, and remove from heat.

Spread about 2/3rds of the polenta into the bottom of a greased 9x13 pan. You may have to spray your fingers with nonstick spray and pat into place. Spread the meat sauce over the polenta and spread evenly. Dot the remaining polenta evenly over the top and sprinkle with the remaining provolone and parmeson cheeses. Bake for 20 to 30 min or until heated through. Cut into 12 pieces.

Number of Servings: 12

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

TAGS:  Beef/Pork |

Member Ratings For This Recipe

  • no profile photo

    I had trouble with following the recipe. It was unclear whether I was to leave the sausage in the pan when it said "Add the mushrooms..." And, it didn't say in which order to add the pizza sauce. I also ended up with too much liquid, and had a soupy mess. However, the flavor was very tasty. - 8/25/08

  • no profile photo

    Very Good
    I made this last night... was very tasty. I think mine was a little "off" though, because of all the substituting of ingredients that I did lol. Still yum, though! - 8/2/08

  • no profile photo

    So yummy and really easy to make. Lots of leftovers which cuts down on cooking on those hot summer nights! Plan to make this again and again!! - 8/1/08

  • no profile photo

    This recipe is delicious. I substituted turkey for venison sausage and it was awesome. Very hearty so small portions are recommended. I served it with a tossed green salad for a complete meal. Good winter or fall recipe. Will definitely make again. Thanks for sharing. - 7/15/08

  • no profile photo

    I didn't have venison sausage, so I used regular Jimmy Dean. Great taste. - 6/27/08