SAUSAGE POLENTA LASAGNA BAKE

SAUSAGE POLENTA LASAGNA BAKE image

Number Of Ingredients 9

1 (24 oz.) jar marinara sauce
10 cremini (baby bella) mushrooms, sliced
1/4 large onion, diced
3 tbsp. olive oil
1 lb. bulk Italian sausage, encasings removed
2 (16 oz.) tubes polenta, cut into 1/4-inch thick slices
1 (4 oz.) jar pesto
1 cup mozzerella cheese, dhredded
1/2 cup Parmesan cheese, grated

Steps:

Preheat oven to 375 degrees F. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sausage to pan, breaking it up into pieces with a wooden spoon, until slightly browned (don't worry if sausage isn't fully cooked - the sausage will continue to cook later on). Remove sausage from pan and saute mushrooms and onions in the remaining drippings. When fully sauteed, add sausage back into pan and stir in 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 one tablespoon of olive oil and sear polenta slices until sides are slightly browned. Set aside for assembly. Cover the bottom of a 12.5"x9" casserole dish with half the polenta slices. Thinly spread about half of the pesto over the polenta. Cover polenta with half the sausage and marinara mixture and 1/2 cup of mozzarella cheese. Repeat the next layer with polenta, pesto and sauce. Cover dish with foil adn bake in preheated oven for 25 minutes. Remove, uncover, and top with remaining mozzerella cheese and sprinkle top with Parmesan cheese. Return to oven, uncovered, until cheese is melted and slightly golden, about 5 to 7 minutes.