Here comes a weeknight staple- ready instantaneously, simple, filling, and a lifesaver when dinner time comes a knocking. Can you guess what it might be? Lasagna, of course! But not just any lasagna- Polenta Lasagna! Because who doesn’t like those soft golden circles baked and bubbled up with some Italian chicken sausage and cheese? This recipe speaks volumes for what is yet to come as the cooler days approach. But even though our mode is still set to summer, we can enjoy a big comforting slice of lasagna. Because less time spent at your oven means more time spent outdoors. Come on, summer, hang in there!
4 easy layers- sliced polenta, ricotta cheese, sausage smothered in tomato sauce, and shredded mozzarella! Baked, bubbly, and sooo satisfying.
Star by slicing up 12 ounces worth of Italian chicken sausage. I like to use Aidells Italian Style Smoked Chicken Sausage. It comes fully cooked so only requires some browning in a skillet. Plus it’s made with seasonings like parsley, roasted garlic, paprika, and basil so it’s flavorful and slightly spicy on its own. Heat your chicken sausage in a skillet over medium heat with some olive oil for 8-10 minutes, or according to your package directions.
Add the sausage to your favorite marinara sauce, a can of petit diced tomatoes (thoroughly drained!) and some Italian seasoning.
I added in a small chopped onion to give the sauce a little more depth and texture.
Grease your 13x9x2 inch baking dish and line with bottom with 1/2 inch thick slices of polenta. Spread the ricotta cheese on top.
Add in your tomato-sausage mixture and sprinkle the whole thing with shredded mozzarella cheese.
Bake at 350 for 35 minutes, or until heated through and cheese is melted, lightly browned, and bubbly.
Let the lasagna sit for about 10 minutes before digging in. Store covered in the fridge for 3-5 days.