Meats

Sausage Polenta Lasagna BakeDen & Donna

This recipe is from The Gallo Family (the wine people).

1 jar marinara sauce
10 Crimini mushrooms, sliced
1/4 large onion, diced
3 tablespoons olive oil
1 lb bulk mild Italian sausage
2 16 oz tube Polenta, cut into 1/4 inch slices
4 ounces Pesto
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese

Heat 2 tbsps olive oil in a skillet over medium-high heat. Add sausage to pan, breaking it up into pieces with a spoon, until slightly browned. Don’t worry if the sausage isn’t fully cooked, it will continue to cook later. Remove sausage.

In the same skillet, sauté the mushrooms and onions in the remaining drippings. When fully sautéed, add the sausage back into the skillet, then stir in the marinara sauce. Simmer sauce on low heat for 10 minutes to allow liquid to evaporate. Remove sauce from stove and divide into two equal parts.

In a separate frying pan, add 1 tbsp olive oil and sear polenta slices until sides are slightly browned. Set aside for assembly.

Preheat oven to 375 degrees.

Cover the bottom of a 13 x 9 casserole dish with half the polenta slices. Thinly spread half the pesto over the slices. Cover the slices with half the sausage and marinara mixture and ½ cup mozzarella cheese. Repeat the next layer with polenta, pesto and sauce (no cheese). Cover dish with foil and bake in preheated oven for 25 minutes.

Remove, uncover, and top with remaining mozzarella, then sprinkle top with Parmesan. Return to oven, uncovered, until cheese is melted and slightly golden, about 5 – 7 minutes.

Let stand for ten minutes before serving.



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