One of our favorite meals is something I invented one night by accident and it came out really good. There may be other variations out there but I hadn't seen them.
I make Polenta from scratch, add roasted garlic & Italian herbs while it's cooking, put in 13X9" casserole dish to set up.
I've made both meat ( I use ground sirloin but you could probably add sausage) or marinara sauce and let it cook overnight, you can use your favorite sauce.
The next day I take the Polenta out of dish and slice about the length & width of regular lasagna noodles.
Layer the Polenta in the casserole dish and on each strip of Polenta I smear roasted garlic, roasted red peppers and sometimes grilled yellow/green zucchini, then add sauce, mixture of regular mozzarella & smoked mozzarella and continue layers like a regular lasagna. I generally will put extra sauce because the Polenta soaks up quite a bit.
Bake as you would a regular Lasagna .
We've paired this with a variety of wines like Sangiovese, Cabernet and I think we even did a spicy zinfandel once.