Lasagna (Polenta, almost no cook)
- 2 18-ounce tubes prepared polenta (I used two different flavored kinds – Italian herb and roasted pepper)
- 1 cup ricotta cheese (I used low fat but could use non fat)
- 2 cups grated mozzarella cheese (once again I used low fat fearing that the non fat would taste awful but
- will try the non fat next time)
- 1 teaspoon garlic powder (could use fresh)
- ½ teaspoon ground black pepper (am sure I used more – could even use some of the chipotle or
- Some of the other red peppers in addition)
- 1 egg
- 1 ½ cups jarred pasta sauce (I used Nica’s basil and pepper)
- 6 ounces Italian style cooked chicken sausage, finely chopped – (well hmmmmm – I chunked it, didn’t
- cook it, used more than 6 ounces and added one hot Italian sausage for good luck)
- ½ cup grated parmesan cheese
Heat oven to 400 degrees. Coat a 2 quart casserole dish with cooking spray (if you add any more than the recipe use a bigger dish as this completely filled the 2 quart dish). Slice each tube of polenta into 9 rounds. Arrange 9 rounds in a single layer over the bottom of the pan. Set aside. In a medium bowl, mix together the ricotta cheese, 1 cup mozzarella, garlic powder, pepper and egg. Spread mixture in an even layer over the polenta.
In a small bowl, mix together the pasta sauce and chopped sausage. Spread half of the mixture over the cheese.
Arrange the remaining 9 rounds of polenta in a single layer over the sauce, then top with the remaining sauce.
Sprinkle Parmesan cheese and the remaining 1 cup of mozzarella over the sauce. Spray a sheet of foil with cooking spray, then use it to cover the lasagna and bake for 20 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese is lightly browned. Let stand for 5 minutes before serving.
You can easily add whatever you like, as well as add additional layers of vegetables, including thinly slices onions, peppers, mushrooms, even roasted slices of eggplant. If more layers are added then increase the cooking time.
- Makes 6 servings.
(New Haven Register, October 2010)
One-Skillet Greek Chicken with Rice
- 1 lb chicken thighs or breast (I used bone-in and skin-on as I prefer this for flavor!)
- Olive oil
- 1/2 teaspoon garlic pwoder
- 1/2 teaspoon dried oregano
- Juice from 1/2 lemon
- Sea salt and black pepper to taste
- 1 shallot, peeled and sliced
- 1 garlic clove, minced
- 1 cup basmati rice
- 2 1/2 cup broth (chicken or veggie)
- 1 cup pitted kalamata olives and castelvetrano olives (or your favorite olives)
- 2/3 cup feta cheese crumbles
Preheat oven to 375 degrees F. Grease a oven-safe skillet with oil and warm on medium heat. Add chicken to skillet and season with salt, pepper, oregano and garlic powder and lemon juice. Sear for about 7-9 minutes, flipping halfway through over medium heat. Remove chicken from skillet then add in shallots and garlic and sauté for 5 minutes. Stir in rice and add in broth and bring to a boil, stir then simmer. Add in the chicken to the skillet then cook in oven for 20 minutes or un-4til liquid is absorbed. Remove skillet from oven and add in olives and feta cheese, drizzle olive oil on top then broil in oven for 1-2 minutes then remove from oven and enjoy warm! Serves 3-4. Cook time 35 min
(Rachel Mansfield 2025)