Skillet Polenta Lasagna

• 1 (1 lb) prepared polenta, at room temperature
• 1 medium zucchini
• 12 ounces cooked Italian chicken sausage
• 1/2 cup lightly packed fresh basil leaf, divided
• 1 (26 ounce) jar marinara sauce
• 6 slices provolone cheese
• 2 cups shredded part-skim mozzarella cheese
• 2 ounces parmesan cheese, grated

1. Cut polenta and zucchini into 1/4 inch slices, and set aside.
2. Cut sausage in half lengthwise, and then into 1/2 inch pieces.
3. Thinly slice basil, add sausage half of the basil, and sauce to a mixing bowl, and mix well.
4. Arrange 1/2 of the polenta over bottom of a 12 inch skillet, and top with half of the sausage mixture.
5. Layer provolone cheese, zucchini, and mozzarella cheese over sausage mixture,.
6. Top with remaining polenta, and sausage mixture.
7. Cover, and cook over medium-high heat 8-10 minutes or until sauce is bubbly, and cheeses are melted.
8. Remove skillet from heat, grate parmesan cheese, and sprinkle over lasagna.
9. Let stand uncovered 2-3 minutes, and garnish with remaining basil.

polenta, zucchini, sausage, lightly packed fresh basil leaf, marinara sauce, provolone cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/skillet-polenta-lasagna-470972 (may not work)