Description
This comforting Polenta Lasagna features layers of savory Italian sausage, rich marinara sauce, creamy cottage cheese mixture, and tender polenta slices topped with melted mozzarella and parmesan cheeses. Perfect for a hearty and satisfying family dinner, this unique take on traditional lasagna uses prepared polenta to add a delicious twist.
Ingredients
Scale
Meat and Sauce
- 1 lb Italian sausage or ground beef
- 1 (24-oz) jar marinara sauce
Cheese Mixture
- 1 (16-oz) container cottage cheese, drained
- 1 large egg
- 1 Tbsp dried parsley
Other Ingredients
- 1 (16-oz) tube prepared polenta, cut into 18 slices
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese (fresh or green can)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF and lightly spray an 8-inch square pan with cooking spray to prevent sticking. Set aside.
- Cook the Meat: In a skillet over medium heat, cook the Italian sausage or ground beef until it is fully browned and no longer pink. Drain off any excess fat for a leaner dish. Remove the skillet from heat and stir in the marinara sauce until well combined. Set this sauce and meat mixture aside.
- Prepare the Cheese Mixture: In a separate bowl, combine the drained cottage cheese, large egg, and dried parsley. Mix well to create a cohesive cheese layer that will add a creamy texture and flavor to the lasagna.
- Assemble the Layers: Pour ½ cup of the meat sauce mixture onto the bottom of the prepared baking pan. Layer half of the polenta slices over the sauce, then spread half of the cottage cheese mixture on top of the polenta. Sprinkle one-third of the shredded mozzarella cheese evenly over the cheese mixture. Next, spread half of the remaining meat sauce over the mozzarella. Repeat all these layers once more, starting with polenta slices and ending with meat sauce.
- Add Cheese Topping: Finish by topping the assembled casserole with the remaining mozzarella cheese and sprinkle the grated parmesan cheese evenly over the top for a golden, cheesy crust.
- Bake the Lasagna: Cover the pan with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes to allow the cheese to brown and bubbles to form.
- Rest Before Serving: Let the lasagna stand for about 10 minutes after baking. This resting time helps the layers set and makes slicing easier and neater when serving.
Notes
- Drain the cottage cheese thoroughly to prevent excess moisture in the lasagna.
- Use prepared polenta for convenience, slicing it ahead of time as indicated.
- For a vegetarian version, substitute the sausage or ground beef with sautéed mushrooms or a plant-based meat alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Allowing the lasagna to rest after baking ensures clean slices and better texture.
