is basically a classic lasagna, but instead of noodles, I
use thin layers of sliced cooked polenta.
Preheat oven to 350 degrees
oiled lasagna-style pan, layer:
-cooked polenta (sliced thin)
-ricotta cheese filling (one carton stirred with one
egg, 1 cup grated Parmesan or mozzarella,
seasoned with salt & pepper, Italian herbs)
veggies and/or cooked ground beef (or turkey) and onion
-prepared red sauce
the layers, and top with more grated cheese (I like
mozzarella on the top)
at 350 degrees until hot and bubbling, anywhere from 45 to
55 minutes, depending upon your oven.
If the cheese on top starts to over-brown, cover the pan
Allow the lasagna to rest for five minutes before cutting
into squares and serving.
Feta cheese also works for a Greek-style twist: use lots of
balsamic-roasted veggies (eggplant is nice, and red peppers,
Portobello mushrooms), pitted Kalamata olives make layers
and top with plenty of red sauce
Use spicy seasonings, and drained/rinsed black beans, green
chilies, sliced black olives, and sautéed onions and
with layers of cooked chicken strips or ground Colman beef,
or spicy Applegate Farms Red Pepper Sausages (sliced),
and topped with a spicy red sauce (add salsa to red sauce)
and Jack cheese
cooked polenta in rolls at the supermarket and at health
food Stores. You can always cook up your own from scratch,
of course, and cool it in a cake or loaf pan, then slice it.