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.
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.
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.