Kate's Cuisine

Apr 23 2011

Twisted Polenta Lasagna

1 pound lean ground beef $4.11
1 roll polenta, cut into rounds 1/2″ thick, to make about 16 rounds $0.99
1 onion, diced $0.47
1 tablespoon Worcestershire sauce $0.12
1 tablespoon paprika $0.48
1 clove garlic, minced $0.01
Salt and pepper $0.02
2 teaspoons vegetable oil $0.04
1 can tomato sauce $1.19
1 tablespoon dried basil $1.38
1 tablespoon dried oregano $0.60
4 cloves garlic, minced $0.04
1 tablespoon olive oil $0.18
Salt and pepper $0.02
2 tablespoons butter $0.12
1 tablespoon all-purpose flour $0.02
1 1/2 cups 2% milk $0.41
1 teaspoon dried mustard $0.03
1 teaspoon chili pepper flakes $0.23
1 cup fresh Parmesan cheese, grated $2.99
3 tablespoons fresh grated Parmesan cheese $0.54
1/2 cup grated Mozeralla cheese $0.63
Salt and pepper $0.02

Total Cost   $14.64

1.) Brush a large casserole dish with oil. Lay half of the polenta rounds in a single layer on the bottom of the dish. Preheat oven to 350 degrees Fahrenheit.

2.) For the meat mixture: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, add onion and saute for about 10 minutes, until onions just begin to brown.

3.) To the onion add the pound of ground beef, 1 minced clove of garlic, Worcestershire sauce, paprika, salt, and pepper. Cook until beef is fully browned and when done, drain the fat from mixture. Set aside.

4.) Meanwhile, prepare the sauce: In a pot over medium heat add tomato sauce, dried basil, dried oregano, 4 cloves minced garlic, 1 tablespoon olive oil, salt and pepper. Mix until sauce is thoroughly combined. Continue to heat until sauce just begins to bubble; then turn heat to low and continue to simmer, stirring regularly.

5.) While the sauce is cooking down, prepare the cheese mixture: Place 2 tablespoons of butter in a saucepan over medium heat. Once melted, place chili pepper flakes and dried mustard in the butter and stir. Cook for about 30 seconds and then add 1 tablespoon of flour. Mix to thoroughly combine and allow flour to cook for 2-5 minutes. Then, slowly whisk in milk.

6.) Cook milk, whisking constantly so it doesn’t burn, for about 10 minutes until it starts to thicken. Then remove from heat and slowly add cheese, first adding a small handful and stirring to incorporate, and then adding a little bit more and stirring, and repeating until there is no cheese left, reserving 3 tablespoons of Parmesan cheese.

7.) When mixtures have all finished cooking, start assembling lasagna. First, spoon some tomato sauce over polenta in casserole dish. Then on each round, spoon enough meat mixture to entirely cover polenta round. (Don’t worry too much if some of the meat falls off of the round.) On top of meat mixture, spoon about 1 tablespoon of cheese sauce, again on each polenta round. Spoon more tomato sauce on top of cheese sauce on all rounds, and then lay one more polenta round on top of each. Over the top polenta rounds, spoon one more dollop of cheese mixture, and then one more dollop of tomato sauce.

8.) Sprinkle 3 tablespoons of grated Parmesan cheese, dividing equally between all rounds, over top of polenta.

9.) Place in preheated oven for 20 minutes until sauce is bubbling. Remove from oven and sprinkle with dried parsley.

10.) Serve and enjoy!

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