Beef / Pork

L.R. sausage, mushroom, and polenta lasagna takes 30 minutes to prepare.

L.R. sausage, mushroom, and polenta lasagna takes 30 minutes to cook.

L.R. sausage, mushroom, and polenta lasagna makes 12 servings.

The ingredients for L.R. sausage, mushroom, and polenta lasagna are:

Meat Sauce
1 lb. bulk venison sausage
1 small can canned mushrooms, drained
1 1/2cups chopped onion
4 garlic cloves, minced
1/4 cup basalmic vinegar
1 cup chicken boullion
4 cups pizza sauce

Carmelized Onion
1 1/2 cups roughly chopped onions
1/2 T butter
1 tsp sugar
salt and pepper to taste

Polenta
2 cups chicken bouillon
1 cup 2% milk
1 1/2 cups quick-cooking polenta
1 cup shredded provolone cheese, divided
1 cup fat free ricotta
1/2 cup parmeson cheese divided
2 T freshly chopped herbs:Basil, parsley, and Rosemary

Here is how you make L.R. sausage, mushroom, and polenta lasagna:

Preheat oven to 400' degrees. Meat SauceBrown sausage in a large skillet. Add the mushrooms and cook until they begin to brown. Add 1 1/2 cups onion and garlic and continue to cook until onions start to get tender. Add Basalmic vinegar and stir just to deglaze pan and reduce slightly. Add chicken boullion and pizza sauce all at once and reduce heat. Stir every few minutes and reduce until mixture forms a thick and pretty concentrated sauce. About 30 min. Set aside Carmelized Onions Melt butter in a skillet and add the onions and cook over high heat. When onions are just starting to get slightly clear, add the sugar and cook till onions are light brown and carmelized. Add salt and pepper to taste if desired and set aside. Polenta Bring the chicken boullion and milk to a boil over medium heat and whisk in the quick cooking polenta. Be sure to use a whisk at this stage to prevent lumps from forming. Switch to a wooden spoon after the mixture is all combined, and stir quickly for about 3 minutes or until the polenta grains are cooked through. The polenta will be very thick at this point. Stir in half of the provolone cheese, the fat free ricotta, half of the parmeson, the herbs, and the carmelized onions, and remove from heat. Assembly Spread about 2/3rds of the polenta into the bottom of a greased 9x13 pan. You may have to spray your fingers with nonstick spray and pat into place. Spread the meat sauce over the polenta and spread evenly. Dot the remaining polenta evenly over the top and sprinkle with the remaining provolone and parmeson cheeses. Bake for 20 to 30 min or until heated through. Cut into 12 pieces.Number of Servings: 12Recipe submitted by SparkPeople user LRUSSELLFAMILY.

The nutritional information for L.R. sausage, mushroom, and polenta lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 269.1

• Total Fat: 9.8 g
• Cholesterol: 56.4 mg
• Sodium: 768.3 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 3.1 g
• Protein: 19.2 g