Twice-cooked polenta stands in for noodles in Chef John's lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation.
Preparation Time
35 mins
Cooking Time
1 hr 35 mins
Total Time
2 hr 10 mins
Calories
448 Calories
Recipe Instructions
Step 1
Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
Step 2
Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
Step 3
Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
Step 4
Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
Step 5
Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
Step 6
Divide onto 6 plates. Garnish with parsley and serve with additional sauce.
Step 7
Gather all ingredients
Step 8
Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute.
Step 9
Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
Step 10
Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
Step 11
Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil. Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce.
Step 12
Bake in the preheated oven until bubbly, about 1 hour. Remove from the oven, discard foil, and let rest for at least 15 minutes.
Ingredients
1 tablespoon butter
4 cups water
1 tablespoon olive oil
1 pinch cayenne pepper, or to taste
1 large egg, beaten
4 ounces grated mozzarella cheese
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt, or to taste
1 cup uncooked coarse-ground polenta
3 cups hot prepared meat sauce, or more to taste
1 tablespoon chopped Italian parsley, or to taste
0.25 teaspoon ground black pepper
0.5 cup finely grated Parmigiano-Reggiano cheese
1.5 teaspoons kosher salt, or to taste
1.5 cups ricotta cheese
0.667 cup finely grated Parmigiano-Reggiano cheese
