bourgeois gal

the day to day life of me, the bourgeois gal. this blog is a space for me to write about my daily life, including my vegan and vegetarian cooking, baking, and dining experiences, the research I do, the travel I embark upon, and other random things in this little thing we call life.

December 5, 2010

Green, White, and Red Lasagna

*Can be vegetarian or meaty
**Can be gluten free; soysage is not gluten free

This recipe is from one of my friends/co-workers, who is a Pampered Chef consultant. Note that this recipe is not is the property of  (C)The Pampered Chef, Ltd. 2006. It is tasty, tasty, but there is a bit of prep (maybe 30 minutes or so) involved. Additionally note that you can make this without using the Pampered Chef tools noted within the directions---a simply knife and cutting board works as well as the food chopper, for example. :)


Green, White & Red Lasagna
  • 1 1/2  lbs (625 g) bulk hot Italian turkey sausage or sausage links, casings removed *
    • I use “soysage” with a bit of sage seasoning to enhance the taste **
  • 1  medium zucchini
  • 1  medium red bell pepper
  • 1 1/2  cups (375 mL) marinara sauce, divided
  • 6  oz (175 g) cream cheese
    • I use a full 8oz package, and it works just fine
  • 1/2  cup (125 mL) loosely packed fresh basil leaves
    • I love basil, so I use closer to a cup
  • 2  cups (500 mL) shredded Italian cheese blend, divided
    • mozzarella works, too!
  • 2  garlic cloves, pressed
    • I use the bottled stuff (pan-sauteed), and it's delish
  • 1  1-lb (450-g) tube prepared polenta, room temperature
    • you can usually find polenta with your "meat substitutes" at your grocer. It might also be with the "italian" ethnic foods. It does not always have to be, be sure to read the directions
1.  In Classic Batter Bowl, microwave sausage on HIGH 5–6 minutes or until no longer pink, breaking into crumbles halfway through using Mix 'N Chop. Drain using small Colander and Bowl. Blot sausage well with paper towels; return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well.

2.  In Small Batter Bowl, microwave cream cheese on HIGH 1–2 minutes or until soft. Coarsely chop basil. Add basil, 1 1/2 cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus(R) to create rounds.

3.  Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one-third of the sausage mixture. Repeat layers two times.

4.  Microwave, covered, on HIGH 14–16 minutes or until center is hot. Carefully remove baker from microwave using Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes.

Yield: 8 servings

Nutrients per serving: Calories 370, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 17 g, Protein 22 g, Sodium 1120 mg, Fiber 2 g
PC Tip: To prepare in oven, preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet 4–5 minutes or until no longer pink, breaking into crumbles. Drain; blot excess moisture and place into Classic Batter Bowl. Proceed as directed through Step 3. Bake, covered, 40–45 minutes or until center is hot.

Recipe compliments of: (C)The Pampered Chef, Ltd. 2006

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