SUPREME FECIPE OF THE WEEK: NO-NOODLE VEGETABLE LASAGNA

SUPREME RECIPE OF THE WEEK: 

NO-NOODLE VEGETABLE LASAGNA

Compared to your average veggie lasagna, this recipe has 44% fewer calories, 80% less saturated fat, and 17% more fiber. 

PREP TIME: 10 minutes / TOTAL TIME: 1 hour + standing
SERVINGS: 6-8

 Preheat the oven to 400 degrees

INGREDIENTS:   

3 Tbsp olive oil
12 oz sliced mushrooms
1½ c prechopped celery and onion (6 oz)
10 oz baby spinach
2 c marinara sauce
24 oz prepared plain or sun-dried tomato and garlic polenta*, cut into 24 slices (¼"-thick)
2 oz part-skim mozzarella, shredded (½ c)

PREPARATION:

1. HEAT oven to 400°F with rack in center position. Heat 2 Tbsp of the oil in large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to bowl. Add remaining 1 Tbsp oil to skillet along with celery and onion and cook, stirring, until golden, about 3 minutes. Gradually add spinach and cook, stirring, until water has evaporated and spinach is wilted, about 4 minutes. Return mushrooms to skillet and season with salt and pepper to taste. Remove from heat.
2. SPREAD ½ cup of the sauce in bottom of rectangular 2 qt baking dish. Arrange 12 slices of the polenta in single layer. Spread ¾ cup of the sauce over top and spoon two-thirds of the mushroom mixture over polenta. Sprinkle with ¼ cup of the cheese. Repeat layering with remaining 12 slices polenta, ¾ cup sauce, and mushroom mixture. Sprinkle with remaining ¼ cup cheese.
3. BAKE until bubbling, about 20 minutes. Let stand 10 minutes. Cut into squares.

*Tip: Look for logs of prepared polenta in your supermarket’s refrigerated produce case or pasta aisle. 

NUTRITION (per serving) 254 cal, 9 g pro, 36 g carb, 6 g fiber, 6 g sugar, 9.5 g fat, 2 g sat fat, 731 mg sodium

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