For this 30 minute dinner, the polenta, meat sauce and cheese are layered into individual casserole dishes so each person gets their own mini lasagna.

Source: Parents Magazine
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Ingredients

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Directions

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  • Heat oven to 400°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.

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  • 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.

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  • Bake, uncovered, for 20 minutes or until heated through. Let stand for 10 minutes before serving. Serve with salad greens, if desired.

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  • To make this in a lasagna pan, divide the ingredients in half and make two layers. Bake an additional 5 to 10 minutes.

Nutrition Facts

301 calories; total fat 13g; carbohydrates 29g; protein 19g.

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