Lamb and Polenta Lasagna
Discover a bold twist on a classic with this Lamb and Polenta Lasagna, a hearty and flavor-packed dish that’s perfect for a cozy dinner or special gathering. Layers of creamy, buttery polenta replace traditional pasta sheets, creating a rich and satisfying base for a robust lamb ragu infused with red wine, fresh rosemary, and thyme. Topped with melted mozzarella and nutty parmesan cheese, this lasagna boasts all the comforting elements you love, with a rustic Italian-inspired flair. Easy to assemble and baked to golden, bubbly perfection, this recipe is a must-try for fans of creative casseroles and savory lamb dishes. Serve it with a crisp green salad or roasted vegetables for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 200 grams polenta
- 800 milliliters water
- 250 milliliters whole milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 125 milliliters red wine
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 250 milliliters chicken or beef broth
- 100 grams parmesan cheese, grated
- 200 grams mozzarella cheese, shredded
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
Add the ground lamb to the skillet. Cook until browned, breaking up the meat with a spoon, about 8 minutes.
Stir in the tomato paste, crushed tomatoes, red wine, rosemary, thyme, salt, and pepper. Allow the mixture to simmer for 15 minutes.
Pour in the broth and continue cooking the ragu on low heat for 30 minutes, stirring occasionally, until thickened.
While the ragu is simmering, prepare the polenta. In a medium saucepan, bring the water and milk to a gentle boil. Slowly whisk in the polenta to prevent lumps.
Lower the heat and cook the polenta, stirring constantly, until thick and creamy, about 10-12 minutes. Stir in the butter and half of the parmesan cheese. Season with a pinch of salt.
To assemble the lasagna, spread a thin layer of ragu in the bottom of a greased 9x13-inch baking dish.
Add a layer of polenta on top, spreading it evenly with a spatula. Follow with a layer of mozzarella cheese.
Repeat the layering process (ragu, polenta, mozzarella) until all ingredients are used, finishing with a top layer of mozzarella cheese and the remaining parmesan cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.6 g | 308% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 9695 mg | 422% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 47.1 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 3327 mg | 256% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4796 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
