Polenta Lasagna

• (26 ounce) jar marinara sauce↗1 jar

  divided

• olive oil↗1 teaspoon
• chopped onion1 cup
• chopped red bell pepper1⁄2
• ground turkey↗1 cup

  crumbled

• chopped mushroom1 cup
• chopped zucchini1⁄2 cup
• garlic cloves↗2

  minced

• italian seasoning↗

  to sprinkle

• polenta↗1 package

  cut into 18 slices

• shredded part-skim mozzarella cheese1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside.

3. 3

   Heat oil in a large nonstick skillet over medium-high heat.

4. 4

   Add onion and bell pepper; sauté 4 minutes or until tender.

5. 5

   Stir in sausage; cook 2 minutes.

6. 6

   Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.

7. 7

   Add marinara sauce; reduce heat, and simmer 10 minutes.

8. 8

   Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.

9. 9

   Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.

10. 10

    Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.

11. 11

    Cover and bake for 30 minutes.

12. 12

    Uncover and bake an additional 15 minutes or until bubbly.

13. 13

    Let stand 5 minutes.

14. 14

    Serve with a nice Chianti or other robust red wine.