Polenta Lasagna

 – 1  (26-ounce) jar marinara sauce, divided
·         1  teaspoon  olive oil
·         1  cup  finely chopped onion
·         1/2  cup  chopped red bell pepper
·         1  cup  meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean)  – *I think we should use ground turkey
·         1  cup  chopped mushrooms
·         1/2  cup  chopped zucchini
·         2  garlic cloves, minced
·         1  (16-ounce) tube of polenta, cut into 18 slices
·         1/2  cup  (2 ounces) preshredded part-skim mozzarella cheese
Preheat oven to 350°.
Spoon 1/2 cup marinara sauce 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 sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

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