Zucchini and Polenta Lasagna

So you can probably see a theme with my recipes these days. They all seem to have a good ol' zook in them. Zucchini's are in season right now and they're cheap so I am trying to develop as many recipe's with them as I can, plus I really really love them.

This recipe is low fat, for the dieters in the crowd, and relatively easy to make.

I start by making the polenta recipe that I posted back in July. With this polenta though, I omitted the cheese to be a little more cost effective. I also cut the recipe in half and had more than enough for 3-4 ppl.

While the polenta is cooling (at least 30 min) thinly slice a large zucchini and shred some cheese (about a cup).

Next in the bottom of a casserole pan pour 1/4 cup of tomato sauce in the bottom making sure to reach all corners. The add a layer of zucchini, followed by a sprinkling of cheese.

Now the polenta: Slice the cooled polenta into thin lasagna size strips and layer them on to the lasagna.

Follow this pattern until lasagna is complete.

Pasta Sauce - roughly 2-3 cups (depending how saucy you like it)
Zucchini - 1-2 thinly sliced
Mozzarella (1 cup)
Polenta

When done layering top with the remaining cheese.

Bake in a hot oven (350) for 30. I like to broil the top for the last 5 min just so its nice and crunchy.

**Most important thing: Let lasagna set on your counter for 10-15 min. after it comes out of the oven. This will make all the difference when you cut and serve it.