Name: Polenta Lasagna Loaf
Prep time: 35 min
Cook time: 95 min
Total time: 205 min
Ingredients: 1 large egg, beaten; 1 tablespoon olive oil; 1 ½ teaspoons kosher salt, or to taste; 1 teaspoon kosher salt, or to taste; 4 ounces grated mozzarella cheese; ½ cup finely grated Parmigiano-Reggiano cheese; 1 ½ cups ricotta cheese; 3 cups hot prepared meat sauce, or more to taste; 1 cup uncooked coarse-ground polenta; 1 pinch cayenne pepper, or to taste; ¼ teaspoon ground black pepper; 4 cups water; 1 tablespoon butter; ⅔ cup finely grated Parmigiano-Reggiano cheese; 2 tablespoons chopped Italian parsley; 1 tablespoon chopped Italian parsley, or to taste

Polenta Dish

How much water do I need for cooking polenta?

Should I keep stirring my polenta while it cooks?

My polenta is too thin, what should I do?

Is it necessary to soak polenta grains before cooking?

Can I add flavoring to my polenta while it cooks?

Can I use chicken stock instead of water?

My polenta turned out lumpy, what should I do next time?

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.

Milk

Eggs

Mediterranean

gram

eggs

Oils

milliliter

olive oil

Seasonings

salt

Cheese

part skim shredded mozzarella cheese

parmigiano reggiano cheese

ricotta cheese

Pasta Sauces

Meat Sauce

Grains & Rice

polenta

cayenne pepper

black pepper

Water

water

Butter & Margarine

butter

Fresh Vegetables

fresh parsley

Added Sugar

Sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Manganese

Minerals

Phosphorus

Vitamin D

Vitamins

Alpha-carotene

Vitamin A

Lycopene

Trans fatty acids

Lactose

Carbohydrates

Zinc

Saturated Fat

Vitamin K

Dietary Folate Equivalents

Vitamin C

Magnesium

Iron

Calcium

Dietary Fiber

Protein

Calories

Pantothenic acid (B5)

Beta-carotene

Lutein+zeaxanthin

Beta-cryptoxanthin

Choline

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Copper

Sodium

Potassium

Cholesterol

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A vegan mushroom, polenta and vegan cheese dish can not get any better than this. It is easy to make, gluten free and super delicious.

Vegan mushrooms and polenta

Polenta Lasagna Loaf

Dairy

Baking Goods

Pasta, Sauces, Grain

Beverages

Produce

https://s3.amazonaws.com/grocery-project/recipe_images/polenta-lasagna-loaf-1994468

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is 

Polenta Lasagna Loaf

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