Polenta Lasagna

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.

Polenta Lasagna
Servings: 6 Prep 20 mins Cook 400°F 10 mins


  • 8 ounces sweet Italian sausage, casing removed and broken up
  • 1 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 ounces shredded mozzarella cheese
  • Salad greens, optional

Make It

1. 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.

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

4. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 301, Fat, total (g): 13, carb. (g): 29, pro. (g): 19, Percent Daily Values are based on a 2,000 calorie diet.