Name: Sausage and Red Pepper Polenta Lasagna
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound hot Italian sausage, casings removed; 1 1/2 cups jarred roasted red peppers, rinsed, patted dry, and sliced into 1/4-inch-thick strips; 1 onion, halved and sliced thin; Salt and pepper; 3 garlic cloves, minced; 1 teaspoon minced fresh rosemary; 1 (14.5-ounce) can diced tomatoes; 1 (18-ounce) tube precooked polenta, sliced into 1/3-inch-thick rounds; 4 ounces mozzarella cheese, shredded (1 cup); 1/4 cup chopped fresh basil

Why This Recipe Works

Precooked polenta, simply sliced and placed in a single layer in the casserole dish, helps save cooking time and absorbs the rich flavors of the sauce.

Before You Begin

Our favorite supermarket mozzarella is Galbani (formerly Sorrento) Whole Milk Mozzarella.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Cook sausage, red peppers, onion, and 1/4 teaspoon salt in 12-inch skillet over medium-high heat, breaking up sausage with spoon, until vegetables are lightly browned, about 8 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and
cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Spread 2 cups meat sauce in 13 by 9-inch baking dish. Arrange polenta in single layer over sauce, then top with remaining 2 cups sauce. Sprinkle mozzarella over top. Bake until polenta is heated through and cheese is melted, 10 to 15 minutes. Sprinkle with basil. Serve.