Green, White & Red Lasagna

By sxepatsfan

The Italian flag never tasted so good! A traditional Italian dish gets a new look with slices of polenta instead of lasagna noodles.

Ingredients

• 1 ¼ lbs (625 g) bulk hot Italian turkey sausage or
• sausage links, casings removed
• 1 medium zucchini
• 1 medium red bell pepper
• 1 ½ cups (375 mL) marinara sauce, divided
• 6 oz (175 g) cream cheese
• ½ cup (125 mL) loosely packed fresh basil leaves
• 2 cups (500 mL) shredded Italian cheese blend, divided
• 2 garlic cloves, pressed
• 1 1-lb (450-g) tube prepared polenta, room temperature

Details

Servings 8

Preparation

Step 1

In Classic Batter Bowl, microwave sausage on HIGH 5–6 minutes or until no longer pink, breaking into crumbles
halfway through using Mix ‘N Chop. Drain using small Colander and Bowl. Blot sausage well with paper towels;
return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku
Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well.
In Small Batter Bowl, microwave cream cheese on HIGH 1–2 minutes or until soft. Coarsely chop basil. Add
basil, 1½ cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice
polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus® to create rounds.
Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap).
Scoop one-third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one-third
of the sausage mixture. Repeat layers two times.
Microwave, covered, on HIGH 14–16 minutes or until center is hot. Carefully remove baker from microwave using
Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes.