Polenta Pasticciata - Polenta Lasagne Recipe

Name: Polenta Pasticciata - Polenta Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups polenta see master recipe; 13 ounce mushrooms, porcini or other wild mushrooms; 3 tablespoons olive oil; 3 tablespoons butter; 1 medium onions minced; 3 tablespoons italian parsley minced; 1 large carrots minced; 1 large celery stalks minced; 1 lb Lean ground bee beef; 3 tablespoons tomato paste; ⅔ cup red wine dry; 35 oz Can plum tomat italian plum (roma) tomatoes drained; 1 x salt and black pepper; 23 pound pecorino cheese grated

Servings: persons

7 cups polenta see master recipe
13 ounce mushrooms, porcini or other wild mushrooms
3 tablespoons olive oil
3 tablespoons butter
1 medium onions minced
3 tablespoons italian parsley minced
1 large carrots minced
1 large celery stalks minced
1 lb Lean ground bee beef
3 tablespoons tomato paste
⅔ cup red wine dry
35 oz Can plum tomat italian plum (roma) tomatoes drained
1 x salt and black pepper
23 pound pecorino cheese grated

1
["TO PREPARE: Pour polenta on an oiled work surface and spread 1/4 inch thick.", "Let stand until cooled completely and firm, about 15 min.", "Cut into 3"" squares; set aside.", "(Can transfer squares to a baking sheet, cover and refrigerate overnight.)", "For the sauce: soak dried mushrooms in 13 cup warm water until softened, about 30 min.", "Strain liquid through a fine sieve; reserve.", "Chop mushrooms coarse.", "TO COOK: Heat oil and butter in a large skillet.", "Add onions, parsley, carrots, and celery; saute until softened, about 10 min.", "Add ground meat; saute until lightly browned, about 8 min.", "Stir in mushrooms, reserved mushroom soaking liquid, tomato paste, and wine; simmer for 5 min.", "Add tomatoes and their reserved juice; partially cover and simmer until sauce thickens slightly, about 30 min.", "Season this sauce with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.", "(Can cool, cover, and refrigerate overnight.)", "Heat oven to 450F.", "Arrange half of the polenta squares in the bottom of an oiled 13x9"" baking pan.", "Pour half the sauce over the polenta squares; spread to cover.", "Sprinkle half the grated cheese over the sauce.", "Repeat with another layer of each.", "Bake until lasagne is heated through and cheese is golden brown, 15 to 20 min; let stand 10 min, cut into squares and serve."]

11044

kcal

Calories

900

Fat

Carbs

688

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 cups polenta see master recipe, 13 ounce mushrooms, porcini or other wild mushrooms, 3 tablespoons olive oil, 3 tablespoons butter, and more.

Yes, Polenta Pasticciata - Polenta Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Pasticciata - Polenta Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions