Polenta Lasagne

Name: Polenta Lasagne
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 16 to 20 servings
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil; 4 cloves chopped garlic; 3 (10-ounce) bags spinach, washed, any large stems removed; Gray salt and freshly ground black pepper; 2 pound Italian sausage links, cooked and sliced 1/8-inch thick; 2 cups fresh ricotta cheese; 2 egg yolks; 1/4 teaspoon freshly grated nutmeg; 15 cups water; 2 tablespoon sea salt, preferable gray salt; 3 cups fine grind polenta; 2 cups grated Parmesan; 4 teaspoons roasted garlic oil, or extra-virgin olive oil; 4 cups prepared marinara sauce; Polenta; Spinach/sausage mixture; 1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares; 1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares; 1/2 cup grated Parmesan; 1 pound fresh mozzarella, thinly sliced

Recipe courtesy of Michael Chiarello

Watch how to make this recipe.

Polenta Lasagne

1 Review

Level: Easy

Yield: 16 to 20 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

551

Total Fat

35

Saturated Fat

15

Carbohydrates

31

Dietary Fiber

4

Sugar

5

Protein

28

Cholesterol

104

Sodium

1128

Total: 1 hr 35 min
Prep: 35 min
Cook: 1 hr

Level: Easy
Yield: 16 to 20 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

551

Total Fat

35

Saturated Fat

15

Carbohydrates

31

Dietary Fiber

4

Sugar

5

Protein

28

Cholesterol

104

Sodium

1128

Total: 1 hr 35 min
Prep: 35 min
Cook: 1 hr

Ingredients

For the spinach/sausage:

2 tablespoons extra-virgin olive oil

4 cloves chopped garlic

3 (10-ounce) bags spinach, washed, any large stems removed

Gray salt and freshly ground black pepper

2 pound Italian sausage links, cooked and sliced 1/8-inch thick

For the ricotta mixture:

2 cups fresh ricotta cheese

2 egg yolks

1/4 teaspoon freshly grated nutmeg

For the polenta:

15 cups water

2 tablespoon sea salt, preferable gray salt

3 cups fine grind polenta

2 cups grated Parmesan

4 teaspoons roasted garlic oil, or extra-virgin olive oil

To assemble:

4 cups prepared marinara sauce

Polenta

Spinach/sausage mixture

1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares

1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares

1/2 cup grated Parmesan

1 pound fresh mozzarella, thinly sliced

Directions

Ricotta mixture
For the spinach/sausage slices:
Heat the oil in a large skillet over high heat. Add the garlic and saute until lightly browned. Add half the spinach into the skillet. As soon as it wilts, add the remaining spinach. Season with salt and pepper and remove from heat. Add the sausage slices to marry the flavors together. Remove from heat.;
In a small bowl combine the ricotta, egg yolks, and nutmeg. Set aside.;
In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Stir in the Parmesan and olive oil.;
Set aside 4 tablespoons of the marinara sauce for the top of the lasagna. 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.
Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagna can be wrapped and refrigerated for up to a day.
Preheat the oven to 375 degrees F.
Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for several minutes before serving.

Polenta Lasagne

Polenta Lasagne

1 Review

For the spinach/sausage:

For the ricotta mixture:

For the polenta:

To assemble:

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