Sunday, December 19, 2010

Green, White and Red Lasagna


Um, we ate this so fast, there was hardly a chance to take a picture.  It is so yummy.  I usually make my own polenta, but in this case I used the tube.  It is easier and less to clean up, but you could definitely substitute homemade.

This is for my friends who are fans of the deep covered baker.  :)  The recipe in full is at the end.
 

Mix the cooked turkey sausage, zucchini, bell pepper and one cup of the marinara.


Add italian cheese, and garlic to melted cream cheese.


Add a half cup chopped basil.


Slice polenta into rounds to use as layers in your lasagna.


Pour remaining sauce over bottom of the baker.  Arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta, spreading evenly. Top with one-third of the sausage mixture. Repeat layers two times. Microwave 15 minutes in your baker with lid on top.


Let set 10 minutes and dive in!


The Pampered Chef ®
Green, White & Red Lasagna Recipe
 1 1/4 lbs (625 g) bulk hot Italian turkey sausage or sausage links, casings removed 
 1 medium zucchini 
 1 medium red bell pepper 
 1 1/2 cups (375 mL) marinara sauce, divided 
 6 oz (175 g) cream cheese 
 1/2 cup (125 mL) loosely packed fresh basil leaves  
 2 cups (500 mL) shredded Italian cheese blend, divided 
 2 garlic cloves, pressed 
 1 1-lb (450-g) tube prepared polenta, room temperature 

  1. In Classic Batter Bowl, microwave sausage on HIGH 5–6 minutes or until no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Drain using small Colander and Bowl. Blot sausage well with paper towels; return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well.
  2. In Small Batter Bowl, microwave cream cheese on HIGH 1–2 minutes or until soft. Coarsely chop basil. Add basil, 1 1/2 cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus® to create rounds.
  3. Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one-third of the sausage mixture. Repeat layers two times.
  4. Microwave, covered, on HIGH 14–16 minutes or until center is hot. Carefully remove baker from microwave using Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes.
Yield: 8 servings

Nutrients per serving: Calories 370, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 17 g, Protein 22 g, Sodium 1120 mg, Fiber 2 g

Cook's Tip: To prepare in oven, preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet 4–5 minutes or until no longer pink, breaking into crumbles. Drain; blot excess moisture and place into Classic Batter Bowl. Proceed as directed through Step 3. Bake, covered, 40–45 minutes or until center is hot.






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