Portuguese Lasagna

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray 13x9-inch glass baking dish with cooking spray. Bring water, oil and salt to a boil in large saucepan. Slowly whisk in cornmeal until it begins to thicken. Cover and cook over low heat 10 minutes or until very thick. Stir in 1/4 cup of the cilantro. Pour into baking dish; let stand until firm.
  • Cook beef and onion in large nonstick skillet over medium-high heat 3 to 5 minutes or until beef is no longer pink and onion is tender. Drain.
  • Invert dish with cornmeal onto countertop. With piece of kitchen string or unflavored dental floss longer than dish, cut in half horizontally to form 2 layers.
  • Spoon small amount of the marinara sauce over bottom of dish. With two spatulas, place 1 layer of cornmeal in dish. Combine half of the remaining marinara sauce with ground beef mixture; spread over cornmeal layer. Sprinkle with 1 cup of the cheese; top with half of the mushrooms. Top with remaining cornmeal layer. Spread with remaining marinara sauce; repeat layering of cheese and mushrooms.
  • Heat oven to 350°F Bake lasagna, covered, 45 minutes or until heated through. Sprinkle with remaining 1/4 cup cilantro just before serving.
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