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Layers of firm polenta stand in for pasta in this hearty, gluten-free twist on a classic lasagna. A rich meat sauce, creamy ricotta, and melted mozzarella make this the ultimate comfort food bake.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Prepare the meat sauce. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the ground beef to the pot. Break it up with a spoon and cook for 8-10 minutes until browned and no pink remains. Drain off any excess fat.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, 1 tsp salt, and 0.5 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes to allow flavors to meld. For a richer sauce, simmer for up to 1 hour.
While the sauce simmers, prepare the other components. In a medium bowl, combine the ricotta cheese, 0.5 cup of Parmesan cheese, beaten egg, fresh parsley, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined.
Slice the polenta tubes into 1/4-inch thick rounds. For extra flavor and texture (optional), heat the remaining 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Working in batches, pan-fry the polenta slices for 2-3 minutes per side until golden and slightly crisp. Set aside.
Assemble the lasagna. Spread about 1 cup of meat sauce on the bottom of the prepared baking dish. Arrange a single layer of polenta slices over the sauce, overlapping slightly. Dollop half of the ricotta mixture over the polenta and spread evenly. Sprinkle with 1/3 of the shredded mozzarella.
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Layers of firm polenta stand in for pasta in this hearty, gluten-free twist on a classic lasagna. A rich meat sauce, creamy ricotta, and melted mozzarella make this the ultimate comfort food bake.
This italian_american recipe takes 115 minutes to prepare and yields 6 servings. At 827.23 calories per serving with 59.48g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the second layer. Add another 1/3 of the meat sauce over the mozzarella. Arrange the remaining polenta slices, spread the rest of the ricotta mixture, and sprinkle with another 1/3 of the mozzarella.
Finish the assembly. Top with the remaining meat sauce, ensuring the surface is covered. Sprinkle the last 1/3 of mozzarella and the remaining 0.25 cup of Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
Let the lasagna rest for at least 15 minutes before slicing and serving. This is a crucial step to allow the layers to set for clean slices.
Omit the ground beef and substitute with 1 lb of chopped mushrooms, lentils, or a plant-based ground meat alternative. Sauté the vegetables until they have released their moisture before adding the tomatoes.
Increase the red pepper flakes to 1/2 or 1 tsp, or add a chopped jalapeño along with the onion. You can also use spicy Italian sausage instead of ground beef.
Swap some of the mozzarella for provolone for a sharper flavor, or add a layer of thinly sliced provolone in the middle.
Add a layer of sautéed spinach (well-drained) or grilled zucchini slices between the polenta and ricotta layers for extra nutrients and flavor.
With significant amounts of ground beef and cheese, this dish is packed with protein, which is essential for muscle repair, growth, and overall body function.
By using polenta (made from cornmeal) instead of traditional wheat pasta, this lasagna is a great option for those with celiac disease or gluten sensitivity.
The cooked tomatoes in the sauce are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
One serving of this Polenta Lasagna contains approximately 800-850 calories, depending on the specific ingredients used, such as the fat content of the beef and cheese.
While it is a hearty and calorie-dense comfort food, it offers some benefits. It's naturally gluten-free, high in protein from the meat and cheese, and contains lycopene from the tomatoes. To make it lighter, you can use leaner ground meat (like turkey) and reduced-fat cheeses.
Absolutely! To make a vegetarian version, simply omit the ground beef. You can replace it with 1 pound of sautéed mushrooms, cooked lentils, or a mix of roasted vegetables like zucchini, eggplant, and bell peppers for a hearty filling.
Yes, but it requires an extra step. Prepare a firm polenta recipe, pour it into a greased sheet pan to about 1/2-inch thickness, and chill until completely firm (at least 2 hours or overnight). Then, you can cut it into squares or rounds to use for layering.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices. Reheat in the microwave until hot, or for best results, in a 350°F (175°C) oven for 15-20 minutes until warmed through.