Polenta Lasagna

1. 1
   prep

   Preheat the oven and prepare the baking dish.

   Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little olive oil or butter.

   TIPUse butter instead of oil for a richer flavor on the edges of the polenta.
2. 2
   boil · ~25 min

   Cook the polenta.

   1.Bring 6 cups of water to a rolling boil in a large saucepan.

   2.Add 1/2 teaspoon of salt to the water.

   3.Slowly whisk in the polenta in a steady stream to prevent lumps.

   4.Reduce the heat to low and cook, stirring frequently, until very thick and pulling away from the sides of the pan, about 20-25 minutes.

   5.Remove from heat and stir in the butter and 1/2 cup of grated parmesan cheese until melted and smooth.

   TIPConstant stirring is key. If it gets too thick too fast, add a splash of water to loosen it.
3. 3
   prep · ~10 min

   Spread the polenta layer.

   Pour the hot polenta into the greased baking dish. Spread it into an even layer across the bottom using a spatula. Let it cool and set for 10 minutes while you make the sauce.

   TIPA slightly wet spatula prevents the polenta from sticking to it while spreading.
4. 4
   saute · ~15 min

   Brown the meat and aromatics.

   1.Heat the olive oil in a large skillet over medium-high heat.

   2.Add the chopped onion and cook until softened and translucent, about 4-5 minutes.

   3.Add the minced garlic and cook for 30 seconds until fragrant.

   4.Add the ground beef, 1/4 teaspoon salt, and a pinch of black pepper. Cook, breaking it up with a spoon, until browned, about 6-8 minutes.

   5.Stir in the dried oregano, dried basil, and red pepper flakes.

   TIPAvoid overcrowding the pan to ensure the beef browns rather than steams.
5. 5
   simmer · ~18 min

   Build the meat sauce.

   1.Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly to caramelize it slightly.

   2.Pour in the crushed tomatoes and bring to a simmer.

   3.Reduce the heat to low and let it bubble gently for 15 minutes, stirring occasionally, until the sauce thickens.

   TIPA splash of water can be added if the sauce becomes too dry before the flavors meld.
6. 6
   mix

   Make the ricotta filling.

   In a medium bowl, combine the ricotta cheese and the beaten egg. Mix well until it reaches a smooth, spreadable consistency.

7. 7
   assemble

   Assemble the lasagna layers.

   1.Spread half of the ricotta mixture over the cooled polenta crust.

   2.Top with half of the meat sauce, spreading it evenly.

   3.Sprinkle with 1 cup of the shredded mozzarella cheese.

   4.Repeat with the remaining ricotta mixture, the rest of the meat sauce, and finally the remaining 1 cup of mozzarella.

   5.Sprinkle the last 1/4 cup of parmesan cheese over the top.
8. 8
   bake · ~30 min

   Bake until golden and bubbly.

   Place the dish in the preheated oven and bake for 25-30 minutes, until the cheese on top is melted, golden brown, and the sauce is bubbling around the edges.

   TIPFor a crispier top, switch the oven to broil for the last 1-2 minutes, watching closely so it doesn't burn.
9. 9
   rest · ~15 min

   Rest the lasagna before slicing.

   Remove from the oven and let it stand for 10-15 minutes. This rest period is essential for the layers to firm up and hold their shape when you cut into squares.

   TIPSkipping the rest can lead to a soupy mess on the plate; the wait is worth it.
10. 10
    serve

    Garnish and serve.

    Scatter the torn fresh basil over the top, then slice into 8 squares and serve warm.

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