November 15th, 2015
Preheat oven to 350F (180C). Carefully peel casings from sausages and discard. (If sausages have been frozen, don't remove casings. Instead, chop sausages into small pieces.) In a large skillet, heat oil over medium-high heat. Add sausage meat and Italian seasoning; cook 5 to 6 minutes, until browned, crumbling sausage with a wooden spoon. Stir in pasta sauce; bring to boil, stirring to scrape up any browned bits from bottom of skillet. Reduce heat to medium-low; simmer 2 minutes.
Meanwhile, cut polenta in half crosswise. Cut each piece into H-inch (1-cm) thick slices.
Spoon one-third of sausage mixture over bottom of an oiled 6-cup (1.5-L) shallow baking dish. Top with half of polenta slices, one-third of sausage mixture and half of mozzarella, followed by remaining polenta, remaining sausage mixture and remaining mozzarella. Sprinkle Parmesan evenly over top.
Bake 25 to 35 minutes, or cover dish with wax paper and microwave on High (100%) 7 to 10 minutes, until cheese has melted, lasagne is bubbling and a knife inserted in centre for 10 seconds feels hot. Let stand 5 minutes before serving.
Per serving (for 6) 415 calories, 27.8 g fat, 202 mg calcium, 1,281 mg sodium, 21 g carbohydrates, 2.2 g fibre, 19.4 g protein; excellent source of thiamine and niacin; good source of calcium