Recipe by Angie S
"So easy and so good! This recipe is great as-is, or can be a start for so many variations."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make delicious pesto and polenta lasagna.
Layers of breaded roasted eggplant with ground beef, tomato sauce, and cheese.
This top-rated recipe is lasagna made simple.