By | 21 September 2020

Ingredients

2 Tbs. olive oil
1 green bell pepper, diced
1 onion, diced
1 clove garlic, minced
1/4 lb. mushrooms, diced
1/2 lb. sweet Italian sausage, casings removed
2 28-oz. cans crushed tomatoes
Salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
1 recipe Creamy Polenta (on the facing page), molded into a 13×9-inch dish
4 oz. fresh mozzarella, shredded
1/3 cup freshly grated Parmesan

Nutrition

420 CALORIES
19G PROTEIN
32G CARB
25G TOTALFAT
11GSATFAT
10G MONOFAT
2G POLYFAT
60 MG CHOL
1,660 MG SODIUM
6G FIBER

DIRECTIONS

Slices of firm polenta take the place of pasta in this rustic “lasagne.”

Make the sauce

  1. In a large frying pan, heat the oil over medium heat. Add the pepper, onion, and garlic and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and crumble in the sausage; cook ­until the sausage is no longer pink, about 5 minutes longer.
  1. Stir in the tomatoes, and season with about1tsp. salt and1/2tsp. pepper. Bring to a boil, reduce to a simmer, and cook until thick and flavorful, 45 to 50 minutes. Stir in the herbs. Taste for seasoning and add more salt and pepper if needed.

Assemble the lasagne Heat the oven to 350°F. Unmold the polenta onto a work surface, cut it in half crosswise, and slice each half horizontally with a long, thin knife. Spread 1/2cup of the tomato sauce in the bottom of the 13×9-inch pan and put half the polenta on top. Layer with about 2 cups of the tomato sauce, the remaining polenta, and the remaining tomato sauce. Sprinkle the mozzarella and Parmesan cheeses on top. Bake until browned and a knife inserted in the center comes out hot, 50 to 65 minutes. Letrestfor15 minutes before serving

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