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             Polenta Lasagna (Polenta Pasticciata)
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Category: Lasagna, Pasta
Servings: 6 - 8
Total time: 1 hr + 2 hrs resting time
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe of our Bolognese Meat Sauce or our Mushroom Ragu or your favorite hearty sauce recipe

- 1 recipe of our Besciamella Sauce

- 2 cups polenta or course cornmeal

- 6 cups water

- 1/2 cup Parmigiano Reggiano cheese, grated

- Extra virgin olive oil

- Salt


1.  In a large sauce pan over high heat, add the water and a pinch of salt. Bring the water to a rolling boil and then whisk in the polenta. Lower the heat to medium and continue stirring the polenta frequently so that it does not stick to the bottom of the pan. Cook the polenta for about 20 - 30 minutes or until the polenta is thick and creamy.

2.  When the polenta has finished cooking, spoon all of it into a loaf pan. Tap the loaf pan on the counter to compact the polenta in the pan and remove any air bubbles. Set the polenta aside and let it cool to room temperature. Once cooled to room temperature, cover the pan and place it in the refrigerator for at least one hour or as long as overnight in order to make the polenta firm.

3.  In the meantime, prepare the recipes for the Besciamella Sauce and either the Bolognese Meat Sauce or the Mushroom Ragu.




4.  When you are ready to assemble the lasagna, preheat the oven to 425 degrees.

5.  Line an oven safe baking dish with parchment paper or coat it with nonstick cooking spray or butter.

6.  Remove the chilled polenta from the refrigerator and turn it out from the loaf pan onto a cutting board. Cut the polenta into 1/4 inch thick slices.

7.  Spoon 1/2 to 2/3 cup of the meat sauce or mushroom ragu into the bottom of your baking dish and spread it around so that it covers the bottom of the dish.

8.  Then place a layer of the polenta slices into the dish. Lay the slices so that they cover as much of the bottom of the dish as possible.

9.  Spread around 2/3 cup of the besciamella sauce over the layer of polenta. Then spread another 2/3 cup of the meat sauce or mushroom ragu over the besciamella. Top the sauce layer with an evenly distributed sprinkle of Parmigiano.

10.  Repeat steps 8 and 9 until all of the polenta slices are used. Top the last layer of polenta slices with both sauces and a generous sprinkle of Parmigiano.

11.  Cover the dish with foil and place it on the center rack in the oven and bake for 25 - 30 minutes.

12.  After 25 - 30 minutes, remove the foil from the dish and bake another 10 minutes or until the Parmigiano is a golden brown.

13.  When the pasticciata has finished baking, remove it from the oven and let it cool for at least 15 minutes prior to serving.

14.  Serve with additional Parmigiano.