Monday, February 16, 2009

Polenta Lasagna

I love lasagna, but traditional lasagna is fairly intensive for a weeknight meal. Polenta lasagna, however, is quick and easy. Using premade polenta and jarred sauce really helps speed things along. And ground turkey keeps it lower in fat than your average lasagna. It doesn't have ricotta cheese, but the creaminess of the polenta makes up for that. Yum!

Polenta Lasagna
(Serves 4)


1 18 oz. package (tube) polenta (I use a sundried tomato and garlic variety, but you can use plain or any other flavor you like)
1 Tbsp. olive oil
1-2 cloves garlic, minced
1/2 green bell pepper, chopped
10 oz. ground turkey
1 26 oz. jar spaghetti sauce
spices to taste
1 c. shredded mozzarella cheese
1/4 c. shredded Parmesan cheese


Preheat oven to 425 degrees.
Spray 8 x 8 baking dish with cooking spray.
Cut polenta into 1/4-inch slices (about 18 rounds).
Heat olive oil in a saute pan over medium heat.
Add garlic and cook about 30 seconds, just until fragrant.
Add green peppers and stir, cooking about 2 minutes.
Add ground turkey and cook 5-8 minutes until no longer pink.
Add spaghetti sauce and any spices desired (such as oregano, basil, crushed red pepper, etc.). Mix well, lower heat and simmer 5 minutes.
Place 1/2 of polenta rounds in the bottom of greased baking pan. Spread 1/2 of turkey/sauce mixture over polenta, then sprinkle with 1/2 of mozzarella. Repeat polenta, sauce and mozzarella cheese layers.
Bake at 425 for 15 minutes. Sprinkle on Parmesan cheese and bake another 5-8 minutes until all cheese is fully melted.
Let sit at least 5 minutes before serving.

1 comment:

Tangled Noodle said...

What a wonderful idea! I love lasagna but hate having so much left over when it's just the two of us. This way, I can make only as much as we want/need.