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Name: Polenta Lasagna
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoons Butter plus more for greasing the pan; 1 cup Polenta; Kosher Salt; 1 cup Parmesan grated; 5 cups Slowcooker Bolognese see recipe; 12 slices Provolone; 2 cups Mozzarella shredded

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INGREDIENTS

2 tablespoons Butter ; plus more for greasing the pan
1 cup Polenta
Kosher Salt
1 cup Parmesan ; grated
5 cups Slowcooker Bolognese ; see recipe
12 slices Provolone
2 cups Mozzarella ; shredded

Servings

INSTRUCTIONS

1) Grease a 9x13 baking dish with butter; set aside. Preheat the oven to 350 degrees.

2) Put 4 cups of water into a pot and over medium-high heat. Slowly whisk in the polenta so no lumps form. Add a big pinch of salt. Cook, stirring often, until the mixture comes to a boil. Lower the heat and cook according to the package directions. When it is finished, stir in the butter and 1/4 cup of the Parmesan.

3) Spread a cup of the Slowcooker Bolognese in the bottom of the prepared baking pan. Add half the polenta and spread it evenly over the sauce. Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce. Make another layer with the remaining polenta. Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce. Sprinkle over the rest of the mozzarella and Parmesan.

4) Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more. Let rest for 20 minutes before serving.

NOTES

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Polenta Lasagna

2 tablespoons Butter plus more for greasing the pan
1 cup Polenta
 Kosher Salt
1 cup Parmesan grated
5 cups Slowcooker Bolognese see recipe
12 slices Provolone
2 cups Mozzarella shredded

1)  Grease a 9x13 baking dish with butter; set aside.  Preheat the oven to 350 degrees.

2)  Put 4 cups of water into a pot and over medium-high heat.  Slowly whisk in the polenta so no lumps form.  Add a big pinch of salt.  Cook, stirring often, until the mixture comes to a boil.  Lower the heat and cook according to the package directions.  When it is finished, stir in the butter and 1/4 cup of the Parmesan.

3)  Spread a cup of the Slowcooker Bolognese in the bottom of the prepared baking pan.  Add half the polenta and spread it evenly over the sauce.  Add a layer of 6 slices provolone and 3/4 cup mozzarella, then top with 2 cups of the sauce.  Make another layer with the remaining polenta.  Top with the remaining provolone, 3/4 cup mozzarella and remaining sauce.  Sprinkle over the rest of the mozzarella and Parmesan.

4)  Cover with foil and bake for 30 minutes.  Remove the foil and continue baking until the cheese is browned and bubbling, about 15 minutes more.  Let rest for 20 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 8 Servings

Calories: 461
Calories from Fat: 236 (51%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 1g
Cholesterol 81.2mg		25 %
Sodium 907.1mg		31 %
Potassium 160.6mg		4 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 23.9g
Protein 30.2g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 461

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