Angie's Polenta Lasagna Recipe - Allrecipes.com
Angie's Polenta Lasagna Recipe
  • READY IN 45 mins

Angie's Polenta Lasagna

Recipe by  

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

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2011

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, which I love when I can't make my own. However, I could not find cottage cheese with chives ANYWHERE! I looked, looked, looked... So, I had some ricotta in the refrigerator and just went ahead and used that. I also sprinkled some parmesan on top. I had some spinach occupying space in my refrigerator so I threw that in there too. Yes, I changed it up a bit but like the author said, this recipe "can be a start for so many variations". That's definitely true. Make it your own. It is a great base recipe and I loved the change of pace when it comes to texture on an italian dish. I pour some sauce in the middle of a serving plate and placed the polenta on top, made it look pretty and served it with a side dish of steamed broccoli. Yum Yum!

 
Most Helpful Critical Review
Jan 17, 2012

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.

 
Aug 08, 2011

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 fresh chives, basil, and parsley to the cottage cheese (yummy). I used the Polenta recipe from this site to make my own at home. So good. Thanks!

 
Sep 07, 2011

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. Sprinkled feta, cheddar, parmesan and breadcrumbs on top. Cooked almost 1 hour at 350F.

 
Oct 30, 2011

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

 
Jan 23, 2012

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.

 
Mar 04, 2014

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 additional spoonfuls of sauce on the polenta slices and some mozz & parm cheese (whatever I have on hand) and bake until hot, bubbly and cheese is a little brown. I don't make it too saucy and can adjust it to just two of us or all 6.

 
Jun 23, 2012

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. Hubby really liked it and I will use this recipe again.

 

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Nutrition

  • Calories
  • 833 kcal
  • 42%
  • Carbohydrates
  • 80.2 g
  • 26%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 33.4 g
  • 51%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 51 g
  • 102%
  • Sodium
  • 2148 mg
  • 86%

* Percent Daily Values are based on a 2,000 calorie diet.

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