Polenta Lasagna Bolognese
User Reviews
5
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Course
Main Course, Dinner, Others
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Cuisine
European, gluten-free
Polenta Lasagna Bolognese
Description
In this Polenta Lasagna Bolognese, a lean ground beef sauce is enriched by pureed zucchini, celery, garlic, and chili flakes, sautéed until thickened before adding marinara sauce, brown sugar, balsamic vinegar, and oregano. The result is a layered sauce that simmers to marry the flavors with a gentle sweetness and balanced acidity.
The polenta is soaked overnight then cooked gently in water, then combined with butter, Parmesan cheese, and optional milk to achieve a creamy but sliceable consistency. After chilling, the polenta is cut into sheets used to layer with the meat sauce and shredded Monterrey Jack and mozzarella cheeses before baking.
The assembled lasagna rests after baking to allow the polenta to firm for cleaner slices. Serving as a comforting, substantial meal, this dish mixes the creamy texture of polenta with rich meaty sauce and melted cheese.
Allowing the lasagna to cool before cutting improves serving presentation by preventing a soft, crumbly texture.
Ingredients
Beef Bolognese
- 1.5 lb ground beef lean
- 21/2 cups pasta sauce 23.9 oz bottle, Hidden Veggie or 3/4 bottle of Ragu Marinara
- 2 -3 tbsp neutral cooking oil generic cooking oil
- 12 oz zucchini cut into pieces
- 2 celery cut into cubes, ribs
- 6 cloves garlic
- 1 tbsp crushed red pepper aka chilli flakes
- 1 tsp black pepper
- 1 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 4 tbsp oregano chopped
- salt to taste
Polenta (adapted from Serious Eats)
- 1 ½ cups polenta stone-ground
- 7 ½ cups water
- 4 tbsp butter
- 5 oz Parmesan Cheese grated
- ¼ cup milk optional
- salt to taste
- 8 oz cheese I used a mix of monterey jack and mozzarella, grated
Instructions
Bolognese
- Place the zucchini, celery, cloves and chilli flakes in a food processor or blender and process until pureed.
- Heat oil in a large saucepan on medium high heat and add the vegetable puree and saute for 5-6 minutes until the vegetable puree is thick and cooked through.
- Add ground beef and cook until the meat has browned. Add Ragu marinara sauce, sugar, pepper, balsamic vinegar and about ½ tsp of salt (you will need more, so just season as you go).
- Mix well and reduce the heat and simmer for 15 minutes. Taste and add more salt if needed.
- Add chopped oregano and simmer for another 15-20 minutes.
- The bolognese sauce can be stored for later use in the fridge or freezer, OR kept aside until the polenta is ready.
Polenta
- PREVIOUS DAY - soak the stone-ground polenta in water OVERNIGHT.
- In a large pot, place the soaked polenta and ALL of the water, and bring the water to a boil on medium heat, stirring occasionally.
- When the water comes to a boil, stir the polenta till it becomes thick and starts to “spit” and bubble.
- Reduce the heat to simmer the polenta and whisk/mix frequently until it thickens and starts to come off the sides of the pot (about 30-40 minutes).
- Add salt (to taste), butter and parmesan cheese and stir until the cheese and butter have mixed through.
- When the polenta cools, it will thicken more. If this happens, you can loosen it up by adding a little water/milk and warming it up briefly on the stove.
Lasagna
- Preheat oven to 400°F/205°C. Butter a 9 x 9 inch oven-safe dish.
- Place half of the polenta mix in the buttered dish and spread it out on the bottom. Spread half the bolognese sauce and half of the grated cheese. Next spread the rest of the polenta on top of the cheese. Follow it with the rest of the bolognese sauce and then cheese. (You can cover the dish and refrigerate until needed, OR freeze for a few days).
- Cover the top with foil and bake in preheated oven for 20-30 minutes (longer if it had been refrigerated). Then uncover the dish and let the cheese melt, brown and bubble (about 15 minutes, depending on your oven).
- Remove the dish from the oven and let it rest for 15 - 20 minutes before cutting into it. Best served warm.
Notes
- Soak the stone-ground polenta overnight before cooking to ensure even texture.
- Let the baked lasagna rest for 15-20 minutes before cutting to allow the polenta to set.
- Use a mix of Monterey Jack and mozzarella for balanced melting and flavor.
- The bolognese can be prepared ahead and stored in the refrigerator or freezer.
User Reviews
Overall Rating
5
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