polenta lasagna
(2 ratings)
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This is another recipe from the Weight Watchers cookbook, "Slow Cook It" cookbook. Weight Watchers POINTS value = 6 points per serving; the recipe serves 6 people. Disclaimer: I have not made this recipe, yet. I am posting it as a response in answer to others' requests for some new, different and interesting Weight Watchers recipes.
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(2 ratings)
yield
6 serving(s)
prep time
10 Min
Ingredients For polenta lasagna
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3/4 lbhot italian turkey sausage links, casings removed
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8 ozsliced mushrooms
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24 ozjar of fat-free marinara sauce
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18 oztube of fat-free plain polenta, cut into 18 rounds
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10 ozpkg. of frozen, chopped spinach, thawed and squeezed dry
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1 cfat-free ricotta cheese
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1zucchini, very thinly sliced
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3/4 cshredded fat-free mozzarella cheese
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1/4 cgrated parmesan cheese
How To Make polenta lasagna
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1Heat a large, non-stick skillet over medium heat. Add sausage and cook, breaking it apart with a wooden spoon, until no longer pink, about 8 minutes. Transfer sausage with a slotted spoon to a plate. Add mushrooms to skillet and cook, stirring occasionally, until liquid is absorbed and mushrooms are tender, about 5 minutes.
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2Spray a 5- or 6-quart slow cooker with non-stick spray. Spread 1/3 cup of marinara sauce in bottom of slow cooker. Top with 6 slices of the polenta [if they don't cover the bottom entirely, that is A-OK!], half of the spinach, half of the mushrooms. Spread 1/2-cup ricotta over mushrooms and spinach. Top with half of sausage, 1 cup marinara sauce, and half of zucchini. Repeat with 6 slices of polenta, remaining spinach, mushrooms, ricotta and sausage, 1 cup marinara sauce, and remaining zucchini. Top with remaining 6 polenta slices and marinara sauce. Cover and cook until lasagna is hot and bubbling, 2-1/2 to 3 hours on high, or 5 - 6 hours on low.
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3Turn off slow cooker. Sprinkle lasagna with mozzarella and Parmesan. Cover and let stand 20 minutes before serving. Cut into 6 pieces.
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