Polenta Lasagne
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
40
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (chopped)1
Spinach2 cups
Ricotta Cheese (fresh)1 tsp
Nutmeg (freshly grated)15 cups
Water1
Polenta1 cup
Grated Parmesan4 cups
Marinara Sauce (prepared)Directions:
1
Ricotta mixture For the spinach/sausage slices: Heat the oil in a large skillet over high heat
2
Add the garlic and saute until lightly browned
3
Add half the spinach into the skillet
4
As soon as it wilts, add the remaining spinach
5
Season with salt and pepper and remove from heat
6
Add the sausage slices to marry the flavors together
7
Remove from heat
8
; In a small bowl combine the ricotta, egg yolks, and nutmeg
9
Set aside
10
; In a large saucepan, bring the water and salt to a boil
11
Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft
12
Stir in the Parmesan and olive oil
13
; Set aside 4 tablespoons of the marinara sauce for the top of the lasagna
14
In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices
15
Repeat
16
Top with the remaining polenta (it may not cover the top completely)
17
Distribute the ricotta mixture over the top in small dollops
18
Drizzle the reserved marinara sauce on top
19
At this point the finished lasagna can be wrapped and refrigerated for up to a day
20
Preheat the oven to 375 degrees F
21
Place the pan on a cookie sheet (in case it bubbles over)
22
Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout
23
Remove from the oven and allow it to rest for several minutes before serving