Polenta Lasagna with Zucchini-Tomato Sauce
1 roll prepared polenta, cut into ½-inch slices
1 ½ tablespoons olive oil
1 small onion, chopped
1 medium zucchini, cut in half lengthwise and cut into half moons
2 teaspoons garlic, minced
1 (26-ounce) jar prepared tomato sauce
1 cup canned cannellini beans, rinsed and drained
¾ cup part-skim shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a single layer of polenta slices and cook until lightly brown on both sides. Remove polenta from pan and arrange in a casserole dish coated with cooking spray; set aside. Repeat procedure with remaining oil and remaining polenta slices.
3. Meanwhile, heat a medium saucepan coated with cooking spray over medium-high heat. Add the onion and zucchini and sauté until golden brown. Add the garlic and sauté for 1 minute. Pour sauce over the vegetables and add beans. Stir well. Simmer sauce over low heat for 5 minutes.
4. Pour sauce over polenta slices and sprinkle with mozzarella. Bake at 350 degrees until cheese is melted and bubbly.
Nutrition per Serving:
Calories: 275, Protein: 13.2 grams, Carb: 37.5 grams, Fat: 8.7 grams, Fiber: 6.1 grams
Serve the lasagna with a tossed green salad drizzled with balsamic vinaigrette.
Pairs Well With
This is an interesting twist on Lasagna