Polenta Lasagna- from the "Glycemic Index Cookbook for Dummies"

Join Toby in preparing this wonderful alternative lasagna dish using polenta in place of pasta for a lower carb, diabetes-friendly Italian treat

Ingredients

Extra virgin olive oil 2 Teaspoon
Zucchini 2 , sliced lenghtwise (1/4
Portabello mushrooms 50 Gram , thinly sliced
Yellow onion 1/2 , thinly sliced
Salt and pepper To Taste
Polenta 18 Ounce , cut into 1/4 inch slices
Basil pesto 1/4 Cup (4 tbs)
Fresh basil 2 Tablespoon , chopped
Fresh thyme 1 Tablespoon , chopped
Mozarella cheese 1 Cup (16 tbs) , shredded and divided
Low carb marinara sauce 2 Cup (32 tbs) , divided
Vegetable cooking spray 2 Dash

Directions

GETTING READY

1. Preheat oven to 375 degrees Fahrenheit. Spray a 9x 13 inch baking dish with vegetable cooking spray. Set aside.

MAKING

2. In a skillet, heat oil and sauté zucchini, mushrooms and onion with salt and pepper for 6 -8 minutes until softened. Season with salt and pepper.

3. Line the baking dish with a slice of polenta and top each slice with a little pesto.

4. Add the vegetables in a layer and top with basil, thyme and one half cup of mozzarella cheese.

5. Then spread 1 cup of marinara sauce over the dish.

6. Place the remaining polenta on top and cover with remaining marinara sauce.

7. Bake the dish uncovered in the oven for 20 minutes.

8. Add the remaining ½ cup cheese and place the dish under the broiler only for 3-4 minutes until the cheese is lightly brown.

SERVING

9. Serve Polenta Lasagna with green salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 355Calories from Fat 74

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 326 mg13.58%

Total Carbohydrates 60 g20%

Dietary Fiber 6 g24%

Sugars 2 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet