Chicken, Mushroom, and Polenta Lasagna

A delicious, healthy, and easy-to-bake lasagna that substitutes polenta for pasta, topped with homemade sauce!

Step: 1

In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt, and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.

Step: 2

Meanwhile, heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same skillet, sear the polenta pieces in the remaining olive oil until the outsides are crispy.

Step: 3

Preheat oven to 375 degrees F (190 degrees C).

Step: 4

Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta, pesto, chicken, and sauce.

Step: 5

Bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese. Return to oven, uncovered, until cheese is melted, about 5 minutes.

Per Serving: 714 calories; protein 46.3g; carbohydrates 71g; fat 28.5g; cholesterol 86.3mg; sodium 1329.4mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .