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I had some polenta in my fridge, so I decided to get creative in the kitchen and make some good for you comfort food! This is a delicious recipe; full of tasty, rich (but fresh) flavors! And good for you too, it’s almost guilt-free. 😉 Polenta is naturally fat-free and a great substitue for pasta. I had found an amazing deal on the organic polenta (only $1.50 a log!) that I couldn’t pass up. So this is what I created…

Sweet Pepper Poletna Lasagna
1 log of polenta (I had sun-dried tomato flavor), sliced thin
Jar of your favorite red sauce
3/4 cup frozen mixed sweet peppers, diced
1 cup frozen broccoli pieces
1/2 yellow onion, diced
3 cloves of garlic, minced
3/4 cup of part-skim ricotta
1 tbsp Italian Seasoning
1/4 grated Pecorino cheese, plus 1/8 for top
Pepper & Salt
Drizzle of Olive Oil

To Create Veggie Sauce Filling:
Put a small drizzle of olive oil in a medium pan over medium/low heat. Add the diced onion and peppers to the pan. Cook until the veggies start to become soft, now add the broccoli (about 5 minutes in). Once the onions look partially carmelized, add the minced garlic cloves and sautee. Once you can smell the garlic, add 3/4 of the jar of the the red sauce. Set aside.

To Create Ricotta Cheese Filling:
Combine the ricotta cheese, italian seasoning, pepper, and 1/4 cup Percorino cheese in a bowl until well mixed. Set aside

To Assemble Lasagna:
Coat the bottom of a 8×8 glass pan with remaining red sauce . Layer the sliced polenta in the sauce, then drop small spoonfuls of ricotta cheese around pan, cover with layer of veggie sauce. Repeat until the ingredients are used (should be about 3 layers). Sprinkle remaining cheese over top of lasagna.

Bake in 350 degree oven for 20 – 30 minutes, when sauce is bubbling and cheese is melty. Cut into 9 servings; serve and enjoy!

The best part is, each serving is only about 165 calories!! Serve with a big side salad or some tasty, fiber-filled fruit. YUM!

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