Apologies for the long hiatus! Sadly, life sometimes gets in the way of food. Our school schedule got super hectic towards the end of the year, but we hope to get in a few more good entries before we head off to study for our Step 1 board exam in March. Eek!
Anyway, on to the food. With the frigid winter we’ve been been having thanks to the polar vortex, we wanted to making something hearty and comforting. 🙂 This lasagna recipe, which substitutes sliced polenta for lasagna noodles, is an easy one-dish dinner sure to satisfy any comfort food cravings. Recipe is modified from Cooking Light.
– 1 lb ground lean turkey
– 2 16-oz tubes of polenta, cut into quarter inch slices
– 1.5 jars of marinara sauce (25 oz jars)
– 2 zucchini
– 1 small eggplant
– 1 medium onion
– 6 cloves garlic, minced
– 2 cups chopped mushrooms
– 2 cups shredded mozzarella cheese
– dried basil
– dried oregano
– dried thyme
– garlic powder
1. Preheat oven to 350 degrees Fahrenheit. Meanwhile, brown the ground turkey in olive oil with half the minced garlic. Season with salt, pepper, a palmful of the dried herbs, and 1 tsp of garlic powder. Once cooked, set aside.
2. Chop up the eggplant, zucchini, onion. Saute the onions, garlic, and mushrooms in olive oil for 5 minutes, or until the onions are translucent. Add the zucchini and eggplant. Season with salt, pepper, and another palmful of herbs. Stir every few minutes, until the zucchini and eggplant are tender. Meanwhile, add 1/2 a cup of marinara sauce to the bottom of a large baking dish, and line polenta slices on top.
3. Add the turkey back to the pot. Mix in the rest of the marinara sauce. Reduce heat and simmer for 10 minutes.
4. Spoon a layer of the sauce mixture on top of the polenta slices, and then follow with the mozzarella (be generous with it!). Add more polenta slices, and repeat. Sprinkle some herbs on top of the final layer of mozzarella if you’d like.
5. Bake, covered for 30 minutes. Uncover and bake another 15 minutes. Let stand for 5-10 minutes before serving.