Vegetarian

Vegetarian Polenta Lasagna takes 20 minutes to prepare.

Vegetarian Polenta Lasagna takes 45 minutes to cook.

Vegetarian Polenta Lasagna makes 6 servings.

The ingredients for Vegetarian Polenta Lasagna are:

18 oz. polenta, cut into 18 slices
3 1/2 cups marinara sauce, divided
1 tsp. olive oil
8 oz. mushrooms, sliced
3 cups diced zucchini
6 oz. part skim mozzarella cheese, shredded, divided

Here is how you make Vegetarian Polenta Lasagna:

Preheat oven to 400.Measure out 1 cup marinara sauce and set aside.In a large skillet, heat olive oil and saute mushrooms, zucchini and red pepper for about 2 minutes until they begin to soften. Pour remaining 2 1/2 cups marinara sauce over, bring to a boil, then turn down heat and simmer for 15 minutes.In an 8x8 baking dish, spread reserved 1 cup marinara sauce to cover bottom of pan.Layer 9 polenta slices over the marina. Top with half the veggie-marina mixture then sprinkle with half the mozzarella. Repeat the layers.Cover pan with aluminum foil and bake for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly and cheese is melted on top. Let stand 5 minutes before serving.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user LANC92.

The nutritional information for Vegetarian Polenta Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.8

• Total Fat: 6.5 g
• Cholesterol: 16.4 mg
• Sodium: 537.4 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 4.2 g
• Protein: 12.3 g

The dietary needs meet for Vegetarian Polenta Lasagna is Low Fat