Cheesy Polenta Lasagna with Meat Sauce

Boil water in a pot.

Add a little salt and a drop of olive oil to the boiling water.

Gradually add corn flour to the boiling water while stirring continuously with a whisk to avoid clumps.

Keep the heat low to prevent burns from splattering water.

Cook the polenta for 10 minutes, stirring constantly to ensure it doesn't stick to the bottom of the pot.

Add a piece of butter and pecorino cheese to the cooked polenta, mixing until melted.

Spread the polenta evenly in a dish and let it cool, either at room temperature or in the refrigerator for faster cooling.

Prepare the lasagna by greasing the bottom of a baking dish with olive oil.

Layer the cooled polenta in the bottom of the dish, pressing it down firmly.

Spread a layer of meat sauce over the polenta.

Add shredded mozzarella cheese and pieces of fresh mozzarella on top of the sauce.

Sprinkle shredded pecorino cheese over the mozzarella.

Repeat the layering process until all ingredients are used, ensuring to pack the layers tightly.

Top the final layer with extra mozzarella cheese for added richness.

Preheat the oven to 400 degrees Fahrenheit.

Bake the lasagna in the oven until heated through and the cheese is bubbly.

Let the lasagna cool for about 10 minutes before slicing and serving.

Equipment Needed

Spice Level:

Allergens