Chicken, Mushroom, and Polenta Lasagna Recipe

In a saucepan combine diced tomatoes pureed tomatoes garlic basil oregano honey salt and pepper. Cook over medium heat for 45 minutes allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.

Meanwhile heat the olive oil in a skillet over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same skillet sear the polenta pieces in the remaining olive oil until the outsides are crispy.

Preheat oven to 375 degrees F (190 degrees C).

Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken tomato sauce and a half-cup of the Mozzarella cheese. Repeat the layering of polenta pesto chicken and sauce.

Bake in preheated oven for 25 minutes. Remove uncover and top with the remaining Mozzarella cheese. Return to oven uncovered until cheese is melted about 5 minutes.