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Polenta Pasticciata - Polenta Lasagne

 

20

Yield

6

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

7 cups polenta
see master recipe
*
ounce mushrooms, porcini
or other wild mushrooms
3 tablespoons olive oil
3 tablespoons butter
1 medium onions
minced
3 tablespoons italian parsley
minced
1 large carrots
minced
1 large celery stalks
minced
*
1 lb Lean ground bee beef
*
3 tablespoons tomato paste
cup red wine
dry
*
35 oz Can plum tomat italian plum (roma) tomatoes
drained
*
1 x salt and black pepper
*
pound pecorino cheese
grated
*

Directions

TO PREPARE: Pour polenta on an oiled work surface and spread ¼ inch thick.

Let stand until cooled completely and firm, about 15 min. Cut into 3" squares; set aside. (Can transfer squares to a baking sheet, cover and refrigerate overnight.)

For the sauce: soak dried mushrooms in ⅓ cup warm water until softened, about 30 min. Strain liquid through a fine sieve; reserve. Chop mushrooms coarse.

TO COOK: Heat oil and butter in a large skillet.

Add onions, parsley, carrots, and celery; sauté until softened, about 10 min.

Add ground meat; sauté until lightly browned, about 8 min.

Stir in mushrooms, reserved mushroom soaking liquid, tomato paste, and wine; simmer for 5 min.

Add tomatoes and their reserved juice; partially cover and simmer until sauce thickens slightly, about 30 min.

Season this sauce with 1 teaspoon salt and ½ teaspoon pepper or to taste. (Can cool, cover, and refrigerate overnight.) Heat oven to 450F.

Arrange half of the polenta squares in the bottom of an oiled 13x9" baking pan.

Pour half the sauce over the polenta squares; spread to cover. Sprinkle half the grated cheese over the sauce.

Repeat with another layer of each. Bake until lasagne is heated through and cheese is golden brown, 15 to 20 min; let stand 10 min, cut into squares and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 12688% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 58mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 49% Vitamin C 10%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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