Prep 45 mins
Cook 18 mins
From Rachael Ray
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1⁄2 lb sweet Italian sausage
- 1 portabella mushroom, stem removed
- 1 small yellow onion, chopped
- 4 garlic cloves, chopped
- 2 fresh rosemary sprigs, leaves stripped and finely chopped
- 1⁄2 teaspoon crushed red pepper flakes
- fresh ground black pepper
- 1⁄2 cup chicken broth
- 1 lemon, zest of
- 1 lemon, juice of
- 2 cups ricotta cheese
- 1 egg
- 1⁄2 cup grated parmigiano-reggiano cheese
- 1⁄2 cup plain breadcrumbs
- 1 (24 ounce) package prepared polenta, cut into 21 disks about 1/4 inch thick (plain or flavored)
- 1 cup shredded mozzarella cheese
- Preheat oven to 450°F.
- Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter.
- When the butter has melted, add the sausage, breaking it up with a wooden spoon.
- While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
- Chop and add to the pan as you go—the onion, garlic, and rosemary.
- Season with red pepper flakes, salt, and pepper.
- Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice.
- Continue to cook over high heat until the liquids have evaporated—2 to 3 minutes.
- While the sausage and mushrooms are cooking down in the liquid—combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl.
- Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish.
- If they overlap a little, that is fine (it will vary depending on what kind of dish you are using).
- Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture.
- Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don’t make yourself crazy doing this; just mush it out over the polenta).
- Top the ricotta with 1/3 of the sausage mixture.
- Repeat layers 2 more times, starting with polenta and finishing with sausage mixture.
- Sprinkle the top with mozzarella.
- Cover the baking dish with foil; place in oven; bake for 15-18 minutes.
- To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it.
- Touch the knife to your fingertips and if it is hot, the lasagna is done.
- Remove from the springform and serve.
- *Sweet and Savory Polenta “Lasagna”—add ½ cup golden raisins and ½ cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage.
- *Sausage, Mushroom, and Olive Polenta—add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs.
- *Sausage, Mushroom, and Pesto Polenta—add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs.
- *Super Mushroom Polenta—omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.
Nice comfort food. I made the basic version. Scaled lemon juice down to 2 tbs, I think more would be too much.
This was so good. I doubled it and put it in a 10 inch springform. I used the pesto in the ricotta. I slightly overlapped the polenta at the bottom of the pan and then let it cool for a bit when I took it out of the oven, then I turned it out onto a plate upside down and it was beautiful. so so so good. May have to buy Rachel Ray's cookbook bc it was terrific! Served with a green salad.