Caitlin Bensel
Prep Time:
15 Mins
Total Time:
20 Mins
Yield:
Serves 4 (serving size: 1 polenta slice and about 1 cup sauce)

Swap out the pasta for polenta in this veggie-filled skillet lasagna. In addition to mushrooms, this dish is a great canvas for any vegetables you have on hand, such as sliced greens or chopped cauliflower or broccoli. Thanks to its firm consistency, precooked polenta (usually sold in tube form) can be seared, toasted, or even layered and baked like a lasagna. We keep the slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest into chili, make burger patties, or use as a filling for lettuce cups.

How to Make It

Step 1

Preheat broiler with oven rack in top position.

Step 2

Heat 2 teaspoons oil in a 10-inch oven-proof skillet over medium-high. Add polenta slices; cook slices 4 minutes on each side or until golden brown. Remove pan from heat.

Step 3

Heat remaining 2 teaspoons oil in a medium saucepan over medium-high. Add turkey; cook 7 minutes or until browned, stirring to crumble. Add mushrooms, onion, and garlic; cook 6 minutes. Stir in marinara sauce, oregano, and vinegar; cook 5 minutes. Pour turkey mixture over polenta in skillet. Sprinkle mozzarella and Parmesan cheeses over pan. Place pan in oven; broil 2 minutes or until cheese is melted and browned.