Polenta Lasagna

Ingredients

• 2  garlic cloves minced
• 26 ounce tomatoes divided
• 1 cup meatless sausage fat-free lean crumbled (such as Lightlife Gimme )
• 1 cup mushrooms chopped
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 2 ounces preshredded part-skim mozzarella cheese 
• 16 ounce polenta cut into 18 slices
• 0.5 cup bell pepper red chopped
• 0.5 cup zucchini chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion and bell pepper; saut 4 minutes or until tender. Stir in sausage; cook 2 minutes.
5. Add mushrooms, zucchini, and garlic; saut 2 minutes or until mushrooms are tender, stirring frequently.
6. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
7. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
8. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
9. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly.
10. Let stand 5 minutes before serving.