Vegetarian

Polenta and Vegetable Casserole takes 15 minutes to prepare.

Polenta and Vegetable Casserole takes 30 minutes to cook.

Polenta and Vegetable Casserole makes 6 servings.

The ingredients for Polenta and Vegetable Casserole are:

Garlic, 3 cloves
Onion, 1 large
Tomato, 1 medium
Zucchini, 2 large
Ragu Sauce (I used "Light Tomato & Basil"), 1 cup
Kraft Fat Free Mozzarella, 1 cup
Sargento Reduced Fat Provolone, 2 Slices
Polenta,1/2 roll cut into slices
Broccoli, 2 cups
Pinto Beans, 1/3 cup
Spinach (fresh), 3 cups
Olive Oil, 1 tbs.
Salt, 1 tsp
Kraft Reduced fat grated Parmesan cheese, 2 tsp.

Here is how you make Polenta and Vegetable Casserole:

Preheat oven to 400 degrees F.Steam broccoli, set aside. Saute onions, garlic, and zucchini in olive oil. Once onions are translucent, add spinach and cook for 5 more minutes.In a shallow pan, layer food in the following order (from the bottom, up): polenta slices, 1/3 mozzarella, onion/garlic/zucchini/spinach mixture, 1 slice provolone, 1/2 cup sauce, broccoli, 1/3 mozzarella, pinto beans, tomato slices, 1 slice provolone, remaining 1/3 mozzarella, 1/2 cup sauce.Top with 2 tsp grated parmesan and cook in oven for 15-20 minutes, or until bubbling.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user KEARABELL.

The nutritional information for Polenta and Vegetable Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 155.1

• Total Fat: 3.6 g
• Cholesterol: 6.7 mg
• Sodium: 898.3 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 5.0 g
• Protein: 10.7 g

The dietary needs meet for Polenta and Vegetable Casserole is Vegetarian