In a Casserole Dish
Three-Cheese Polenta Lasagna
1 cup fat-free ricotta cheese
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh flat-leaf parsley
½ teaspoon black pepper
1½ cups fat-free marinara sauce
2 (16-ounce) tubes fat-free mushroom polenta, each cut into 12 rounds
12 fresh basil leaves
1 cup shredded part-skim mozzarella cheese
1 Preheat oven to 375°F. Spray 9 x 13-inch baking dish with nonstick spray.
2 Stir together ricotta, Parmesan, parsley, and pepper in medium bowl.
3 Spread ½ cup of marinara sauce in prepared baking dish. Arrange 12 polenta rounds over sauce; top each round with scant 2 tablespoons of ricotta mixture and 1 basil leaf. Arrange remaining 12 polenta rounds on top. Spoon remaining 1 cup marinara sauce over polenta and sprinkle with mozzarella.
4 Spray sheet of foil with nonstick spray; use, sprayed side down, to loosely cover baking dish. Bake until lasagna is heated through and sauce is bubbly, about 30 minutes. Remove foil; let stand 10 minutes before serving.
PER SERVING (¹⁄₆ of lasagna): 243 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 17 mg Chol, 913 mg Sod, 31 g Carb, 3 g Sugar, 3 g Fib, 16 g Prot, 333 mg Calc.
FYI Tubes of mushroom polenta are found in supermarkets in the produce or organic food section. Look for other varieties including plain and Italian herb, which would work equally well in this lasagna.