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Ingredients

• ✓ meat sauce
• water
• kosher salt
• polenta
• butter
• parmigiano-reggiano cheese
• ricotta cheese
• parmigiano-reggiano cheese
• mozzarella cheese
• kosher salt
• black pepper
• cayenne pepper
• egg
• parsley
• olive oil
• parsley

Instructions

1. 1 Gather all ingredients
2. 2 Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute.
3. 3 Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
4. 4 Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
5. 5 Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
6. 6 Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
7. 7 Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
8. 8 Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil. Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce.
10. 10 Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
11. 11 Bake in the preheated oven until bubbly, about 1 hour. Remove from the oven, discard foil, and let rest for at least 15 minutes.
12. 12 Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

By John Mitzewich

Ingredients

• ✓ meat sauce
• milk
• butter
• all-purpose flour
• parmesan cheese
• nutmeg
• salt
• black pepper
• basil
• lasagne

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring milk to a simmer in a saucepan over medium-high heat.
3. 3 Meanwhile, melt butter in a separate saucepan over medium heat. Add flour; cook and stir for 2 to 3 minutes. Whisk hot milk vigorously into butter-flour mixture and bring to a simmer; cook, stirring occasionally, for 5 minutes. Remove from heat. Stir 3/4 cup Parmesan cheese, nutmeg, salt, and pepper into bechamel until smooth.
4. 4 Pour 1/4 of the meat sauce and 1/4 of the béchamel into the bottom of a 9x13-baking dish; sprinkle with 2 tablespoons basil. Cover with 3 noodles and repeat for 3 layers. Spread remaining meat sauce and béchamel on top; sprinkle with remaining 2 tablespoons basil and remaining 1/4 cup Parmesan cheese. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until edges are bubbling and slightly brown, about 20 minutes. Let rest for 5 minutes before serving.

By Allrecipes Member