Vegetarian

Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms is for Dinner.

Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms takes 30 minutes to prepare.

Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms takes 25 minutes to cook.

Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms makes 4 servings.

The ingredients for Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms are:

1 32-oz. Jar Classico Tomato & Basil Tomato Sauce
8 oz BelGioioso mozzarella cheese, shredded or thinly sliced
1 pkg Melissa's Organic Sun-Dried Tomato Polenta, sliced into 27 thin slices
.75 oz Porcini Dried Mushrooms (about 18 pieces)
6 T Locatelli Grated Pecorino Romano Cheese

Here is how you make Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms:

Makes 4.5 Servings1. Soak Porcini mushrooms in water 30 minutes. 2. Meanwhile, thinly slice polenta into 27 slices. 3. Spread enough tomato sauce on bottom of 8" x 8" baking dish to coat (about 1/4 C). 4. Arrange 9 slices polenta on bottom of dish.5. Layer 1/2 of the mozarella and 1/2 of the mushrooms (drained and patted dry).6. Spread on about 1 1/2 C Classico sauce.7. Sprinkle with 2 T pecorino romano cheese8. Repeat steps 4 to 7.9. Top with about 3/4 C sauce and 2 T pecorino romano cheese.10. Bake at 350 for 20 minutes or until hot and bubbly.(Variations: Substitute chopped frozen spinach, cooked and squeezed dry or thinly sliced zucchini for porcini mushrooms or use a combo of veggies.)Number of Servings: 4.5Recipe submitted by SparkPeople user KROOELLA.

The nutritional information for Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 366.2

• Total Fat: 14.4 g
• Cholesterol: 42.2 mg
• Sodium: 1,094.6 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 6.2 g
• Protein: 17.8 g

Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms is Italian cuisine.

The dietary needs meet for Sun-Dried Tomato Polenta Lasagna with Porcini Mushrooms is Vegetarian