Chicken Mushroom and Polenta Lasagna Recipe

Try this delicious chicken pesto lasagna. He has no noodles, but the polenta. Your family will love this delicious version of the classic.
Ingredients
• 6 large size tomatoes, diced
• 6 large size tomatoes, pureed
• 6 garlic cloves, finely chopped
• 1 / 2 cup fresh basil, chopped
• 1 / 4 cup fresh oregano, chopped
• 2 c. Tablespoon honey
• Salt to taste
• freshly ground black pepper to taste
• 10 cremini mushrooms fresh cut
• 1 / 4 of a large Vidalia onion, diced
• 2 c. Tablespoons olive oil
• £ 1 chicken breast - Dice
• 2 (16 ounce) packages polenta, sliced 1 / 4 inch thick
• Pesto 4 ounces
• 1 cup mozzarella cheese, grated
Directions
• Preheat oven to 375 degrees.
• In a medium saucepan, combine the diced tomatoes, tomato paste, garlic, basil, oregano and honey. Season with salt and pepper. Cook over medium heat for 45 minutes, sauce will thicken.
• Add the mushrooms and onions and mix well. Bake for 15 minutes.
• The olive oil in large skillet over medium heat and cook the chicken lightly on all sides until no longer pink outside, except in a separate bowl set. In the same pan, sear both sides of the pieces of polenta with the remaining olive oil until the outsides are crispy.
• Place half of polenta slices on the bottom of the bowl 9 x 13 glass baking. Apply a thin layer of pesto (about half) over the polenta.
• Cover the polenta with a layer of chicken, tomatoes and half a cup of mozzarella. Repeat layers of polenta, pesto, chicken, sauce and mix.
• With foil and bake for 25 minutes. from oven and brush with remaining mozzarella. Return to oven, this time uncovered, about 5 minutes, until cheese is melted.