1/2 Photos of Lamb and Polenta Lasagna
1 hr 30 mins
Barb Gertz's Note:
Comfort food, Italian-style: using canned tomatoes and store bought polenta. Recipe comes from Gourmet Magazine.
My Private Note
Units: US | Metric
- 1Put oven rack in middle position and preheat oven to 400°F.
- 2Drain 1 can tomatoes, reserving juice, then break up tomatoes into 1/2-inch pieces with a spoon if necessary; puree the second can of tomatoes,including juice and reserved juice (from other can), 1/4 teaspoon salt and 1/8 teaspoon allspice in a blender OR use hand blender, until smooth.
- 3Transfer tomato puree to a 2-quart heavy saucepan and boil uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes, remove from heat.
- 4Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and remaining 1/2 teaspoon allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes; add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute.
- 5Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch glass pie plate with half of polenta slices (overlapping slightly); scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta; scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella.
- 6Bake, uncovered, until bubbling and beginning to brown, about 20 minutes; let stand, loosely covered with foil, 15 minutes before serving, Enjoy.
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Nutritional Facts for Lamb and Polenta Lasagna
Serving Size: 1 (385 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 546.0
- Calories from Fat 356
- Total Fat 39.6 g
- Saturated Fat 19.0 g
- Cholesterol 127.5 mg
- Sodium 1331.9 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 2.1 g
- Sugars 10.0 g
- Protein 33.3 g
The following items or measurements are not included: