Vegan Polenta Lasagna
1 24oz. jar marinara sauce
1 cup chopped onion
1/2 cup peeled and chopped eggplant
1 tube Lightlife Gimme Lean sausage
1 cup chopped mushrooms
2 garlic cloves, minced
1 16oz. tube polenta, cut into 18 slices
1/2 cup Daiya Mozzarella Style Shreds
Preheat oven to 350 degrees.
Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
Water saute the onion in a large nonstick pan over medium-high heat until tender. Add sausage and use a spatula to break it up until it’s crumbled into small pieces. Add more water as necessary.
Add mushrooms, zucchini, eggplant, and garlic. Saute until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over the marinara in baking dish, and top evenly with half of vegetable mixture.
Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.
I know what I’ll be cooking the next time I’m craving something Italian.