Less-Meat Polenta Lasagna for a Crowd
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This entire 8 serving meal uses only 1lb of ground beef. Green lentils are used to bulk up the rich Bolognese sauce, and polenta is used in place of traditional lasagna noodles. Cheesy and decadent, this dish is definitely a dinner party hit. Alternatively, you can use this for meal prep and feed two people for 4 days, it will hold up in the fridge well. (That’s what I do because who wouldn’t want to eat lasagna for 4 days straight!?)
Important Note: This recipe does use a larger than average Pyrex dish, 4.8 qts. If you don’t have one, you an use two 9X13 dishes instead and make 2 lasagnas. This is also great for meal prep as this dish does freeze well.
Ingredients
- ½ Parmesan Cheese, shredded
- 6 cloves Garlic
- 1 tbsp Oregano
- 1 tsp black pepper
- 1 tbsp Dried Basil
- 1 tbsp dried parsley or fresh if you have it
- 1/2 tsp red pepper flakes (1 tsp if you love spicy)
- ½ tsp ground nutmeg
- 2 tubes of ready made Polenta, 18 oz each
- 0.50 lb(s), Cheese, provolone
- 2 cups Part Skim Shredded Mozzarella
- 1 medium Yellow onion
- 1 can 28 oz Crushed Tomatoes
- 1 cup Original Unsweetened Almond Milk
- 1 cup Red Wine
- 1/2 can 6oz Tomato Paste
- 2 tbsps Olive Oil
- 1 lb Ground Beef 93% lean
- 3 large Carrots
- 3 Celery Stalks
- ¾ cup dry green Lentils
- Finely dice your onions, celery and carrots. (I just put them in a food processor and pulse in intervals until they reach the desired size. Easier if you do each batch of ingredients separately).
- In a large pot, sweat your onions, celery and carrots in the olive oil for about 8 minutes.
- Add the beef and cook until no longer pink, breaking up the pieces as you go. Finally add the minced garlic and cook for another minute or so, then add the tomato paste and cook for 2 minutes, mixing well. I use 93% lean beef so do not generally drain the fat, but if you use a fattier beef then be sure to drain the excess fat now.
- Add the cooking wine now. Simmer until the wine evaporates, scraping the bottom of the pan to avoid burning.
- Once the wine has evaporated, add in the milk and cook until that is mostly absorbed by the meat. Now add your seasonings and crushed tomatoes. Add in your lentils, and 1 cup of water. Bring to a boil, then reduce to a simmer and cook for 45-60 mins, stirring frequently to avoid burning on the bottom. Once the lentils are soft, the sauce should be done. Add water if the sauce looks like it is getting to be too thick. Alternatively, pressure cook in an instant pot for 25 mins, then slow release pressure for 20 mins.
- Now to layer your lasagna.
- Preheat your oven to 375 degrees.
- Spread some of your sauce on the bottom of a large 4.8 quart pyrex (or use two 9×13 pyrex dishes).
- Slice your polenta into medallions, not too thick, about ¼-⅕ inch. Aim for 15 slices per tube. Layer half of these (1 tube of them) onto the sauce. I do 3 rows of 5.
- Mix all your mozz and parm cheese together, then divide into two. Pour half your sauce over the polenta, then Layer with half the provolone slices and half the shredded cheese. Layer with the rest of our polenta. Top with the rest of your sauce. Top with the rest of your cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes, or until the cheese is browned and bubbling. Let rest for 20 minutes before serving.
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