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Angie's Polenta Lasagna

Rated as 4.31 out of 5 Stars
23

"So easy and so good! This recipe is great as-is, or can be a start for so many variations."
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Ingredients

45 m servings 833
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  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.
  4. Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes.

Nutrition Facts


Per Serving: 833 calories; 33.4 80.2 51 118 2148 Full nutrition

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Reviews

Read all reviews 26
  1. 36 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I prefer the taste of beef but for health reasons, I use lean ground turkey for all dishes that require ground beef. It's delicious, regardless. I used Classico brand four cheese pasta sauce, wh...

Most helpful critical review

This didn't go together at all for me, I ended up pulling off the huge layer of mozarella cheese and then eating it. Will not make it again.

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I prefer the taste of beef but for health reasons, I use lean ground turkey for all dishes that require ground beef. It's delicious, regardless. I used Classico brand four cheese pasta sauce, wh...

I layered everything in a small baking dish, with lotsa sauce, and no beef. The result looked more like a soup, but it tasted like lasagna, and it was great. Easy, perfect for lazy days. Sprink...

YUM! I sauteed the ground beef with fresh garlic, skipped the tomato sauce, and added fresh herbs and mushrooms to the pasta sauce. I couldn't find cottage cheese with chives so I added some fre...

I made my own polenta (4 cups chicken broth to 1 cup polenta); spread it out on a buttered cookie sheet, covered it with plastic wrap and refrigerated until firm. I then cut the polenta into cir...

I'm not a polenta lover but my husband is and he raved about this recipe!

I put my homemade sauce in the bottom (enough to cover the bottom of the dish), layer in the polenta, then a spoonful of ricotta on each piece then beef - skip the cottage cheese, cover with add...

This is a great recipe to add variations, but I believe the most important step is to bake the polenta for at least 30 minutes first to firm it up before adding toppings. Then add any toppings ...

It was good. I actually layered it like a Lasagna and the polenta was a little soft. I would follow the recipe a little better next time. It was still amazing though.

I used a can of diced tomatoes but should have drained a little of the juice. I also used ricotta cheese. I added mushrooms and spinach. The thing that made it was the use of fresh spices. H...