Polenta and Zucchini Lasagna
About the recipe
Comforting, cheesy, and beautifully layered, this polenta and zucchini lasagna is a hearty twist on a classic 🍝🧀
Golden, bubbling, and packed with veggie goodness, it’s pure oven-baked comfort in every slice.
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 6
- Vegetables & Fresh Produce
- 3 pieces medium zucchinis
- Grains, Pasta & Legumes
- 1 cup uncooked polenta
- Oils, Sauces & Condiments
- 575 grams Leggo's pasta bake creamy tomato and mozzarella sauc
- Dairy & Alternatives
- 2 cup shredded mozzarella
Method
Step 1
Add 1 cup of polenta to 4 cups of boiling water, stir frequently until tick. Remove and allow to cool for 5 minutes.
Step 2
Roughly divide polenta into a quarter and use the first quarter to line the bottom of a rectangular baking dish.
Step 3
Cover the polenta with pasta sauce., zucchini and a third of the cheese. Seson.
Step 4
Continue for another 3 layers, ensuring last layer is mozzarella.
Step 5
Bake in a 180C oven for 30mns or until cheese is nice and brown on top.
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