Recipe by 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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1 (8 ounce) can
1 (24 ounce) jar
prepared pasta sauce
1 (18 ounce) package
1 (16 ounce) package
cottage cheese with chives
1 (16 ounce) package
shredded mozzarella cheese
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!
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.
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!
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.
I'm not a polenta lover but my husband is and he raved about this recipe!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Angie's Polenta Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 300
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