Recipe: quick Polenta lasagna-Seattle Times

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For most people the only lasagna lands on a weeknight table is during their preparation ahead during the weekends or when it comes from the field.

Even boiling pasta are not usually a lot of problems from Monday to Friday. Therefore I use prepared polenta (sort, sold in a shelf stable pipes). Not only using the polenta instead with noodles is faster and easier, also produces heartier meal.

Because the polenta is already cooked and only need heating, everything you need to do to make this slice polenta lasagna, layers it with cheese sauce and anything else you can then pop it motivates the furnace.Because the polenta comes in different flavors, is also effortless way to add extra flavour to the dish.

And keep quite basic. Sauce is simply a striped sauce pasta chicken sausages with chipped doctored Italian style, however, you can easily add. whatever you want, as well as add additional layers of vegetables, together with thinly sliced, onions, peppers, mushrooms, Eggplant slices in even roasted.

Similarly, it should be borne in mind that the more you add and deeper made lasagna, take longer to Cook.

Quick Polenta lasagna

Thanks to the portion of the 6

two tubes (18-ounce each) prepared polenta

1 cup of ricotta cheese

2 cups grated mozzarella (split)

1 teaspoon garlic powder

Pepper black ground 1/2 teaspoon

1 egg

1 1/2 cups striped pasta sauce

6 ounces cooked chicken-style Italian sausages, finely chopped

1/4 Cup grated Parmesan cheese

1. Heat oven to 400 degrees.Spread 2-quart casserole dish with the cuisine of the atomizer.

2. Slices each tube with polenta to 9 rounds.Deploying 9 rounds on one layer bottom recess. set aside.

3. In medium bowl, stir together 1 cup cheese, ricotta, mozzarella, garlic powder, pepper and egg Mixture layer. even striped on polenta.

4. in small bowl, mix together the pasta sauce and chopped sausage. distribution of half of the composition of the mixture of cheese. Distributing the remaining 9 rounds of polenta in one layer over the sauce, and then the best remaining sauce.

5. To cheese, Parmesan and the remaining 1 cup mozzarella over sauce. spray the sheet film, cooking spray, and then use it to cover the lasagna and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is lightly browned. leave to stand for 5 minutes before serving.

Information on nutrition (values are rounded to the nearest integer): 679 calories, calories from fat; 86 (13 percent of total calories); 10 g fat (5 g saturated 0 g trans fats); cholesterol 86 mg; carbohydrate 115 g; 33 g protein; 13 g optical waveguides; 884 mg sodium.