Summer Squash Polenta Lasanga

Summer Squash Polenta Lasagna
• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 red bell pepper, chopped
• Two small cans of tomato sauce, and herbs to flavour (thyme, oregano, basil, etc)
• 1 pinch garlic salt
• ground black pepper to taste
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 (18 ounce) package prepared polenta

1. Preheat oven to 350 degrees F.
2. Sauté carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Sauté vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
3. Slice polenta into 1/2 inch circles and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.