Polenta Lasagna 30 Minute Dinner

Ingredients: 8 oz sweet Italian sausage, casing removed and broken up medium zucchini, chopped 1 26 ounce jar marinara sauce 1 tube (16 ounces) refrigerated cooked polenta, cut into 18 half-inch-thick slices 15 ounces part-skim ricotta cheese

4 oz shredded mozzarella cheese salad greens, optional

Heat oven to 400 degrees F. In a large skillet, cook sausage and zucchini until sausage is no longer pink. Drain off fat. Stir in marinara sauce and bring just to a boil. 2. Spoon 2 tablespoons of meat sauce into the bottom of 6 individual casserole dishes. In each dish, lay 3 slices of polenta

topped with 2 tablespoons ricotta and 1/3 cup remaining sauce. Sprinkle each with mozzarella cheese. Bake, uncovered, for 20 minutes or until heated through. Let stand for 10 minutes before serving. Serve with salad greens, if desired. To make this in a lasagna pan, divide the ingredients in

half and make two layers. Bake an additional 5 to 10 minutes.

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