No need to boil noodles with this ultra-easy lasagna that uses prepared polenta, a kind of slowly cooked cornmeal, instead of the usual wheat lasagna noodles. Look for it in tubes on grocery store shelves.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
833 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place the ground beef in a skillet over medium heat. Cook and stir the meat until browned and crumbly, about 10 minutes. Drain off excess grease. Mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer.
Step 3
Remove the polenta from its package, and cut into 1/2-inch slices. Lay the slices in a single layer in a 9x12-inch baking dish. Top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). Pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese.
Step 4
Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes.
