Sausage and Mushroom Polenta Lasagna Recipe

Name: Sausage and Mushroom Polenta Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling; 2 tablespoons unsalted butter; 1/2 pound bulk sweet Italian sausage; 1 portobello mushroom, stem removed; 1 small yellow onion, chopped; 4 large garlic cloves, chopped; 2 fresh rosemary sprigs, leaves stripped and finely chopped; 1/2 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper; 1/2 cup chicken stock or broth; Zest and juice of 1 lemon; 2 cups ricotta cheese; 1 egg; 1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls); 1/2 cup plain bread crumbs; 1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick; 1 cup shredded mozzarella

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
2 tablespoons unsalted butter
1/2 pound bulk sweet Italian sausage
1 portobello mushroom, stem removed
1 small yellow onion, chopped
4 large garlic cloves, chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1/2 cup chicken stock or broth
Zest and juice of 1 lemon
2 cups ricotta cheese
1 egg
1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls)
1/2 cup plain bread crumbs
1 24-ounce tube prepared polenta, plain or flavored, cut into 21 disks about 1/4 inch thick
1 cup shredded mozzarella

1
Preheat the oven to 450F.
2
Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter.
3
Once the butter has melted, add the sausage, breaking it up with the back of a wooden spoon.
4
While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
5
Chop and add to the pan as you go the onions, garlic, and rosemary.
6
Season the sausage and mushrooms with the red pepper flakes, salt, and pepper.
7
Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice.
8
Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.
9
While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and bread crumbs.
10
Brush an 8-inch springform pan or an 8 x 8-inch baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish.
11
If they overlap a little thats fine; it will vary depending on what kind of dish you are using.
12
Divide the sausage and mushroom mixture into 3 even portions.
13
Do the same with the ricotta mixture.
14
Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta.
15
Dont make yourself crazy doing thisjust mush it out over the polenta.
16
Top the ricotta with one third of the sausage and mushrooms.
17
Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer.
18
Sprinkle the top with the mozzarella.
19
Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes.
20
To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it.
21
Touch the knife with your fingertips and if it is hot, the lasagna is done.
22
Remove from the springform (or cut loose from the baking dish) and serve.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling, 2 tablespoons unsalted butter, 1/2 pound bulk sweet Italian sausage, 1 portobello mushroom, stem removed, and more.

Yes, Sausage and Mushroom Polenta Lasagna 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.

Sausage and Mushroom Polenta Lasagna

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