Skillet Polenta Lasagna Recipes

POLENTA LASAGNA

Steps:

• Grease a 9-by-13-inch baking pan with butter. Preheat the oven to 350 degrees F.
• Put 4 cups of water into a pot and set over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.
• Spread a cup of the Slow-Cooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.
• Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
• Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
• Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

SKILLET POLENTA LASAGNA

Steps:

• Cut polenta and zucchini into 1/4 inch slices, and set aside.
• Cut sausage in half lengthwise, and then into 1/2 inch pieces.
• Thinly slice basil, add sausage half of the basil, and sauce to a mixing bowl, and mix well.
• Arrange 1/2 of the polenta over bottom of a 12 inch skillet, and top with half of the sausage mixture.
• Layer provolone cheese, zucchini, and mozzarella cheese over sausage mixture,.
• Top with remaining polenta, and sausage mixture.
• Cover, and cook over medium-high heat 8-10 minutes or until sauce is bubbly, and cheeses are melted.
• Remove skillet from heat, grate parmesan cheese, and sprinkle over lasagna.
• Let stand uncovered 2-3 minutes, and garnish with remaining basil.

POLENTA LASAGNA

Steps:

• Place onion and garlic in the bowl of a food processor. Process until finely chopped. Scrape into a 10-inch quiche dish, and add the oil. Stir to coat the onion and garlic. In a 650- to 700-watt oven cook, uncovered, at 100 percent power for 2 minutes.
• While onion and garlic are cooking, finely chop the eggplant and zucchini in the food processor. Stir into the onion mixture. Cook, uncovered, at 100 percent power for 4 minutes.
• Leaving the dish in oven, add the tomato puree, oregano, thyme and salt. Cook, uncovered, at 100 percent power for 3 minutes. Remove from the oven, stir in the pepper and basil, and set aside.
• Place half the polenta slices spoke-fashion in a 14-by-11-by-2-inch dish. Top each slice with a fifth of the vegetable mixture. Then top each with a piece of mozzarella and another slice of polenta. Cook uncovered at 100 percent power for 5 minutes.

POLENTA LASAGNE

Steps:

• 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 LASAGNA

Steps:

• Preheat oven to 350ºF.
• Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and bell pepper; sauté 4 minutes or until tender.
• Stir in sausage; cook 2 minutes.
• Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
• Add marinara sauce; reduce heat, and simmer 10 minutes.
• Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
• Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
• Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
• Cover and bake for 30 minutes.
• Uncover and bake an additional 15 minutes or until bubbly.
• Let stand 5 minutes.
• Serve with a nice Chianti or other robust red wine.