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Polenta Lasagna with Heirloom Tomatoes, Sausage and Red Peppers


30 mins
Serves 4

Precooked polenta, simply sliced and placed in a single layer in a casserole dish, absorbs the rich flavors of the sauce. An added bonus: less work and shorter cooking time! (This recipe is inspired by a recipe from one of our favorite sites: America's Test Kitchen.)

  • Step 1

    Adjust oven rack to middle position and heat to 450 degrees. Meanwhile in a 12-inch skillet over medium-high heat cook sausage and red peppers, breaking up sausage with a wooden spoon, for about 8 minutes. Add Tomato Bliss and cook until slightly thickened about 5 minutes—season to taste.

  • Step 2

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

Ingredient list

  • 1 lb
    hot Italian sausage casings removed
  • 1 ½ cups
    jarred roasted red peppers, rinsed, patted dry, and sliced into 1/4-inch-thick strips
  • 16 oz
    Tomato Bliss
  • 1 tube
    precooked polenta (18 oz) sliced into 1/3-inch-thick rounds
  • 1 cup
    mozzarella cheese, shredded
  • ¼ cup
    chopped fresh basil