Introduction: Polenta Lasagna

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I am happy to say I came up with polenta lasagna all by myself a few nights ago. :D I am not happy to say that it turns out it's been a thing in Italy for a very long time, ha!

Regardless, polenta lasagna is so delicious I can't be too upset about not being first.

Step 1: What You'll Need:

This makes enough for one 8x8 pan of lasagna. You could add additional sauteed veggies, or even some basil in the layers - all up to you. I just decided to make mine nice and simple. :D

I made my tomato sauce from scratch - find out how to make it here or here! It's best to have a really chunky and flavorful sauce with the polenta. Mine includes capers, onions, garlic, celery and carrots!

Step 2: Cool and Slice Polenta

Pour your polenta into a rectangular or square container that's been sprayed with cooking oil and let it chill in the fridge for a few minutes or overnight. The longer you let it chill, the easier it will be to slice!

Make slices that are around 1/4 inch thick. :)

Step 3: Layer the Lasagna

  1. Add a couple large spoonfuls of sauce to the bottom of the pan.
  2. Layer slices of polenta on top.
  3. Spoon more sauce over and top with cheese!
  4. Layer more sauce on top of that
  5. More polenta
  6. More sauce and cheese!
I was only able to do two layers because the polenta is so much thicker than noodles. Don't overfill your pan, the sauce will bubble a lot during cooking. All the bubbling sauce tends to go right over the edge of the pan and burn on the bottom of the oven.

Step 4: Bake & Eat!

Bake at 375 F for 25 minutes or so. If you'd like the cheese on top to get nice and brown, feel free to put it under the broiler for a moment near the end. :D

It's really hard to get clean slices out of this lasagna, but if you let it cool for 10-15 minutes after it comes out of the oven that will help immensely!

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