Angie's Polenta Lasagna

Angie's Polenta Lasagna

Angie S

"So easy and so good! This recipe is great as-is, or can be a start for so many variations."
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Ingredients

45 m servings 833 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 833 kcal
  • 42%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 80.2g
  • 26%
  • Protein:
  • 51 g
  • 102%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 2148 mg
  • 86%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the ground beef in a skillet over medium heat. Cook and stir the meat until browned and crumbly, about 10 minutes. Drain off excess grease. Mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer.
  3. Remove the polenta from its package, and cut into 1/2-inch slices. Lay the slices in a single layer in a 9x12-inch baking dish. Top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). Pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese.
  4. Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes.

Reviews

Read all reviews 19
  1. 27 Ratings

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Most helpful positive review

I prefer the taste of beef but for health reasons, I use lean ground turkey for all dishes that require ground beef. It's delicious, regardless. I used Classico brand four cheese pasta sauce, wh...

Most helpful critical review

This didn't go together at all for me, I ended up pulling off the huge layer of mozarella cheese and then eating it. Will not make it again.

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I prefer the taste of beef but for health reasons, I use lean ground turkey for all dishes that require ground beef. It's delicious, regardless. I used Classico brand four cheese pasta sauce, wh...

YUM! I sauteed the ground beef with fresh garlic, skipped the tomato sauce, and added fresh herbs and mushrooms to the pasta sauce. I couldn't find cottage cheese with chives so I added some fre...

I layered everything in a small baking dish, with lotsa sauce, and no beef. The result looked more like a soup, but it tasted like lasagna, and it was great. Easy, perfect for lazy days. Sprink...

I made my own polenta (4 cups chicken broth to 1 cup polenta); spread it out on a buttered cookie sheet, covered it with plastic wrap and refrigerated until firm. I then cut the polenta into cir...

I'm not a polenta lover but my husband is and he raved about this recipe!

I put my homemade sauce in the bottom (enough to cover the bottom of the dish), layer in the polenta, then a spoonful of ricotta on each piece then beef - skip the cottage cheese, cover with add...

It was good. I actually layered it like a Lasagna and the polenta was a little soft. I would follow the recipe a little better next time. It was still amazing though.

This is a great recipe to add variations, but I believe the most important step is to bake the polenta for at least 30 minutes first to firm it up before adding toppings. Then add any toppings ...

I used a can of diced tomatoes but should have drained a little of the juice. I also used ricotta cheese. I added mushrooms and spinach. The thing that made it was the use of fresh spices. H...

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