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Spinach, Sausage & Polenta Lasagnas

3   cups (750 mL) hot water
1   cup (250 mL) instant polenta
1/2   tsp (2 mL) each salt and ground black pepper
1/4   cup (50 mL) plus 2 tbsp (30 mL) finely chopped fresh basil leaves, divided
2   tbsp (30 mL) butter
1 1/2   cups (375 mL) shredded Italian cheese blend, divided
4   garlic cloves, pressed and divided
9    oz (275 g) cooked chicken sausage links, coarsely chopped
1   pkg (10 oz/300 g) frozen chopped spinach, thawed, pressed and squeezed dry
1   egg
1   cup (250 mL) marinara sauce
  1. For polenta, combine water, polenta, salt and pepper in Large Micro-Cooker®. Microwave, covered, on HIGH 4-5 minutes or until most of the liquid is absorbed. Add 2 tbsp (30 mL) of the basil, butter, 1/2 cup (125 mL) of the cheese and half of the garlic; whisk until smooth.
  2. For filling, spray wells of Single Servings Pan with oil. Combine sausage, spinach, egg, marinara sauce, remaining 1/4 cup (50 mL) basil, remaining 1 cup (250 mL) cheese and remaining garlic in large mixing bowl; mix well.
  3. To assemble lasagnas: Scoop level Medium Scoop of polenta into each well. Top polenta with rounded Large Scoop of filling, pressing and flattening with Mini Mix N Scraper®; top filling with two level Medium Scoops of polenta, pressing and flattening firmly. Repeat with remaining filling and polenta.
  4. Microwave on HIGH 10-12 minutes or until internal temperature reaches 165°F (74°C) . Loosen lasagnas with releasing tool. Invert pan onto cutting board; let stand 3 minutes. Carefully lift pan to release lasagnas.

Yield: 6 servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 900 mg, Carbohydrate 28 g, Fiber 3 g, Protein 20 g