Betsy’s No Garlic Polenta Lasagna

By Betsy Vail 04/02/17

Ingredients:

• 32. oz. organic chicken broth
• 2 c milk
• 2 c organic polenta, dry
• ½ c mozzarella cheese, grated
• 2 tsp salt
• 1 lb. mild Italian sausage, ground (I make my own or use the Jones All Natural brand, but the Johnsonville brand is also garlic-free)
• 1 medium onion, diced
• ½ c Betsy’s “OMG!” No Garlic Basil Pesto
• 3 c Betsy’s No Garlic Sensationally Saucy Tomato Marinara
• mozzarella cheese, grated
• Italian seasoning 

Directions:

1. Preheat the oven to 350 F.
2. In a large skillet, brown the sausage with the onions until the sausage is cooked and onions are translucent. Be sure to break up large pieces of sausage. Once cooked, set the sausage mixture aside.
3. In a large pot, bring the broth and milk to a boil. Stir in the polenta, salt, and ½ c of mozzarella cheese. Stir frequently for about 30 minutes until the polenta is a porridge consistency. Do not overcook. Note: the polenta will pop as it thickens, so the heat can be reduced and the pot can be covered for safety. 
4. Pour ½ of the polenta mixture into a 9 x 13 inch casserole dish and spread evenly throughout the dish. Spread the sausage and onion mixture over the polenta. 
5. Dollop and spread the pesto sauce over the sausage mixture.
6. Pour and spread the remaining polenta over the sausage, onion, and pesto layer.
7. Evenly spread the marinara over the polenta layer. 
8. Cover with mozzarella cheese and lightly sprinkle Italian seasoning over the top. 
9. Bake for 25 minutes or until kissed with golden bubbles.
10. Serve hot and enjoy! 

Yum