Polenta Lasagna

Ok, so this isn't my photo. I took a photo on my phone, email it to myself and then deleted the photo. When I checked my email though...nothing. Bummer. Anyhoo - I made this a few days ago and had leftovers today for lunch. It was still yummy!

Ingredients

• 1 (26-ounce) jar marinara sauce
• 1 teaspoon olive oil
• 1/2 cup finely chopped onion
• 1/2 cup chopped red bell pepper
• 1 lb extra lean ground beef
• 1/2 cup thinly sliced zucchini
• 1 cup fresh spinach
• 2 garlic cloves, minced
• 1 (16-ounce) tube of polenta, cut into very thin slices
• 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese

Preparation

• Preheat oven to 350°.
• Mix 2 tbsp marinara sauce with water into an 8-inch square baking dish to cover bottom, and set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in beef; cook. Add garlic; sauté 2 minutes, stirring frequently. Add marinara sauce; reduce heat, and simmer 10 minutes.
• Arrange polenta slices over marinara in baking dish, and top evenly with half of beef mixture. Layer zucchini over mixture; layer spinach over zucchini. Repeat 2 more times. Sprinkle with cheese on top.
• Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.