Sunday, March 23, 2008

Polenta Lasagna


1 lb. Laura's organic ground beef (4% fat)
4 Tblsp. reduced fat parmesan cheese
1 cup frozen onion pepper blend
1 cup lowfat ricotta cheese
1 cup Weight Watcher's mozarella cheese
1 cup fresh baby spinach, chopped
1 small can of button mushrooms
3 cup Food Merchants ready to eat polenta
1 egg white
1 can Muir Glen organic diced tomatoes with garlic and onion
salt and pepper to taste
2 clove garlic, minced
1 1/2 tsp dried basil


Preheat oven to 350/375 degrees. Spray a glass baking dish (9x13) with nonstick cooking spray and set aside.

Spray a large skillet with nonstick cooking spray and place on stove over medium heat. Add the beef and cook until no longer pink. Season with salt and pepper, basil and add minced garlic. Add onion/pepper blend and diced tomatoes. Cook, stirring frequently, until beef is no longer pink and the vegetables are warmed through.

Mix ricotta, half of the mozarella cheese (1/2 cup), 2Tblsp of parmesan cheese, egg white, basil, spinach and season with salt and pepper. Set aside.

Slice polenta into 1/4 inch thick slices and place half the slices on the bottom of the glass dish, top with 1/2 ricotta mixture and 1/2 the ground beef mixture and repeat layers. Top with remaining mozarella and parmesan cheese. Cover with foil and bake until hot and bubbly, about 45 minutes. Remove foil and bake an additional 10 minutes. Let stand and cut into squares to serve.
Serves 6 at 5 points per serving.
(Always check points as your ingredients may differ from what is used in this recipe)

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