I made this lasagna for dinner tonight. The recipe is from The Pampered Chef cookbook “29 Minutes to Dinner Volume 2.” The recipe took 20 minutes and was delicious. The boy was skeptical at first but then had a generous helping. The Polenta made it gluten free as well.
1 pkg. (1lb/450g) prepared polenta (room temperature) I used one tube
1 medium zucchini
12 oz (350g) Italian Chicken Sausage (I used regular Italian Sausage – the hot kind)
1/2 cup lightly packed fresh basil leaves, divided
1 Jar (24-26 oz) Marinara Sauce
5-6 slices Provolone Cheese
2 cups shredded part-skim mozzarella cheese
2 oz Parmesan cheese, grated (about 1/2 cup)
Cut polenta and zucchini on a bias into 1/4 inch thick slices and set aside. Remove the sausage from the casing and fry in the pan until no longer pink. (Sausage can be quite greasy so I did not add oil to the pan) Once the sausage is cooked move to a large mixing bowl (be sure to drain any grease that remains). Slice the basil thinly and add 3/4 of it to the sausage and top with the jar of Marinara. Give a good stir to combine.
Next assemble the lasagna. I used a deep skillet that had a fitting lid.
Arrange half of the polenta over the bottom of the pan. Top with half of the sausage mixture. Layer the provolone slices, zucchini slices and mozzarella cheese over the sausage mixture. Top with the remaining polenta slices and the remainder of the sausage mixture. Cover and cook on medium-high heat for 10 minutes or until the sauce is bubbly and cheeses are melted.
Remove skillet from heat. Sprinkle the parmesan over the lasagna and let stand uncovered for 2-3 minutes. Garnish with remaining Basil and serve.
Yields 6 servings