polenta lasagna

Name: Polenta Lasagna
Prep time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 3/4 pound(s) hot italian turkey sausage links, casings removed; 8 ounce(s) sliced mushrooms; 24 ounce(s) jar of fat-free marinara sauce; 18 ounce(s) tube of fat-free plain polenta, cut into 18 rounds; 10 ounce(s) pkg. of frozen, chopped spinach, thawed and squeezed dry; 1 cup(s) fat-free ricotta cheese; 1 - zucchini, very thinly sliced; 3/4 cup(s) shredded fat-free mozzarella cheese; 1/4 cup(s) grated parmesan cheese

(2 RATINGS)

59 Pinches

Terrie Hoelscher

Harpers Ferry, WV

Updated on Jan 3, 2011

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.

Rate

No Image

prep time 10 Min

cook time

method ---

yield 6 serving(s)

Ingredients

3/4 pound hot italian turkey sausage links, casings removed
8 ounces sliced mushrooms
24 ounces jar of fat-free marinara sauce
18 ounces tube of fat-free plain polenta, cut into 18 rounds
10 ounces pkg. of frozen, chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
1 - zucchini, very thinly sliced
3/4 cup shredded fat-free mozzarella cheese
1/4 cup grated parmesan cheese

How To Make polenta lasagna

Step 1

Heat 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.

Step 2

Spray 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.
Step 3

Turn off slow cooker. Sprinkle lasagna with mozzarella and Parmesan. Cover and let stand 20 minutes before serving. Cut into 6 pieces.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes