Recipe: Polenta Lasagna

POLENTA LASAGNA

FOR THE POLENTA:
2 cups skim milk
1 cup water
1 pinch plus 1/2 teaspoon salt
1 cup instant polenta
FOR THE SAUCE:
1 tablespoon olive oil
1 green bell pepper, diced
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1 pound lean ground turkey
2 cans (14 1/2 ounces each) diced tomato
FOR THE LASAGNA:
1 cup part-skim ricotta
1 cup light mozzarella, shredded

Preheat the oven to 350 degrees F. Coat an 11-by-9-inch baking dish with cooking spray.

TO PREPARE THE POLENTA:
Bring milk and 1 cup water nearly to a boil. Add pinch of salt and polenta, stir, reduce heat to a simmer, cover pan and let cook for 3 minutes. Remove from heat and stir. Transfer to baking dish and let cool.

TO MAKE THE SAUCE:
Meanwhile, heat olive oil in a large, nonstick skillet over medium high. Add green pepper, onion, garlic, oregano and basil and cook, stirring occasionally, 3 minutes, or until vegetables soften.

Add turkey and 1/2 teaspoon salt to the skillet and cook, breaking the turkey up, for 3 minutes, or until it is no longer pink.

Stir in the tomato and let simmer 7 to 8 minutes, or until thickened.

TO ASSEMBLE AND BAKE THE LASAGNA:
Spread the polenta, which by now may be cool enough to handle, evenly across the pan. Wet your hands and pat the surface lightly to make a nice even layer. Top with an even layer of the ricotta. Spoon the turkey mixture over the top, and sprinkle with the mozzarella.

Bake for 30 minutes. Remove from the oven and let sit for 10 minutes before serving.

Makes 6 servings
Adapted from source: Marge Perry to Newsday, December 13, 2006

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