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Polenta Lasagne Recipe

Polenta Lasagne

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on December 16, 2012

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    My husband and I LOVED this recipe. Sent some to our neighbors and they raved about it. I read the reviews and for the reviews that were negative: It did come out like soft polenta and didn't slice like a lasagna, but does that really matter? Next time I may make the polenta with a bit less water and see how that works out. I used all quality ingredients purchased from a local Italian store: fresh mozzarella, fennel sausage, fresh ricotta and homemade San Marzano tomato sauce. With those ingredients, I'm just not sure how it could taste anything other than delicious. I'm making it for Christmas dinner. I'm going to make two; one version for the vegetarians, leaving out sausage and adding some eggplant. This recipe is fairly easy and absolutely delicious! The key is quality ingredients.

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  • on May 19, 2012

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    This is really, really good!! I had no problems with the polenta being mushy maybe because I used a traditional polenta and cooked it for 30 minutes and it set up just fine. I also made half the amount of polenta called for because I wasn't feeding 16 people. 7-1/2 cups of water to almost two cups of polenta.

    Put the first layer of polenta in the baking dish and let it cool before adding the sausage/spinach layer. I made another polenta layer in a separate baking dish and let it cool before I put it over the sausage/spinach layer. It could be that my polenta layers were a little thicker because I only used two layers.

    Will be making this again. I love Michael's recipes.

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  • on February 17, 2011

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    This recipe has become a family favorite for special occasions. It's some work to prepare like all lasagne's are, but delicious! It's true that the texture isn't always consistent, but on your plate with a crisp green salad and a nice glass of wine...who cares! The flavor is amazing!

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  • on January 21, 2011

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    I have been making this dish for special occasions since I first saw MC make it on his show a few years ago.

    I've made it many ways: exactly as instructed, veggie, with low-fat ingredients (turkey kielbasa and cheeses. Sometimes it sets up properly and sometimes it hasn't, but the consistencey has NEVER bothered anyone and EVERYONE raves about this dish.

    I don't really understand how anyone could say the dish tastes "bad"...how can sausage, spinach, cheese and polenta taste bad unless you ruin with gross marinara? I use Classico Four Cheese (super basic and add some diced stewed tomatoes for extra chunks.

    ENJOY THIS GREAT, HEARTY DISH!

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  • on March 29, 2010

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    I have a gluten allergy so I really loved this recipe! I used precooked polenta which made the process so much easier. I also substituted the sausage for turkey burger. Everyone loved it!

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  • on March 06, 2010

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    i began making polenta lasagne a few years ago as an alternative to traditional lasagne so my friend who is allergic to gluten can eat it. i have never had a problem with the polenta, as so many people have complained of, although i have never used the technique descibed in this recipe. i have either:
    1. used the pre-made polenta that comes in plastic tubes (i know for sure it's available at trader joes cut into quarter or half-inch-thick rounds, or 2. made polenta according to packade directions and pour out and spread on a sheet pan, then allow it to cool and cut into squares. in both cases i layer the polenta with the other ingredients, like i would in a traditional lasagne.
    in both cases i have had excellent results. the flavor of this recipe is yummy, and it's a great twist on a classic dish. i also omit the sausage in this dish and add grilld eggplant and zucchini instead.

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  • on February 03, 2010

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    I think a problem many people had was making their polenta too soupy. I make polenta often and realized right away that the ratio given in this recipe would yield a polenta too loose to hold together after being baked. I used roughly a 1:2 ratio (polenta : liquid and mine was super firm, just right for this kind of application. As far as flavor goes, I modified a few things to fit mine and my veggie boyfriend's tastes. Skipped the sausage and peppers and went for a portobello and swiss chard filling. Tasty overall, looked pretty, not 100% sure I'd make it again.

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  • on January 29, 2010

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    Thank God I read all the reviews on this one.. there was more of don't try this.. than do try it.. that only says not a good one to do. don't need to waste money and food...

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  • on January 28, 2010

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    Between steaming the spinach, browning the sausage, mixing the egg/ricotta mixture in a bowl, etc. my work surface became very cluttered. I used the pre-made polenta found in the produce section of a grocery store so it was already firm and I had to slice it into pin wheels. The spinach was very moist so I had to continue to squeeze the excess moisture out which proved a bit messy also.

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  • on September 20, 2009

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    The polenta at the top layer set fine but the bottom was mush. It did not beome a nice blend of flavors, just a layer of sausage and a layer of peppers.
    and a layer of cheese. Expensive to make and not at all worth it.

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