• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 30


This is an interesting twist on Lasagna


  • 1 roll prepared polenta, cut into ½-inch slices
  • 1 ½ tablespoons olive oil
  • Cooking spray
  • 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
  • Serving Suggestion:
  • Serve the lasagna with a tossed green salad drizzled with balsamic vinaigrette.

Author Credit: Chef Michele Powers, R.D.

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