SAUSAGE AND MUSHROOM POLENTA LASAGNA

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Make and share this Sausage and Mushroom Polenta Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h3m

Yield 4-5 serving(s)

Number Of Ingredients 19

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 lb sweet Italian sausage
1 portabella mushroom, stem removed
1 small yellow onion, chopped
4 garlic cloves, chopped
2 fresh rosemary sprigs, leaves stripped and finely chopped
1/2 teaspoon crushed red pepper flakes
salt
fresh ground black pepper
1/2 cup chicken broth
1 lemon, zest of
1 lemon, juice of
2 cups ricotta cheese
1 egg
1/2 cup grated parmigiano-reggiano cheese
1/2 cup plain breadcrumbs
1 (24 ounce) package prepared polenta, cut into 21 disks about 1/4 inch thick (plain or flavored)
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 450°F.
  • Preheat a large skillet over med-high heat with 2 tablespoons olive oil and butter.
  • When the butter has melted, add the sausage, breaking it up with a wooden spoon.
  • While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage.
  • Chop and add to the pan as you go-the onion, garlic, and rosemary.
  • Season with red pepper flakes, salt, and pepper.
  • Once everything is in the pan, the sausage is browned, and the mushrooms and onions have wilted, add in the chicken stock and lemon juice.
  • Continue to cook over high heat until the liquids have evaporated-2 to 3 minutes.
  • While the sausage and mushrooms are cooking down in the liquid-combine the ricotta cheese, egg, lemon zest, Parmigiano, and bread crumbs in a bowl.
  • Brush an 8-inch springform pan or an 8x8 inch baking dish with a little olive oil; place 7 disks of the polenta on the bottom of the dish.
  • If they overlap a little, that is fine (it will vary depending on what kind of dish you are using).
  • Divide the sausage and mushroom mixture into 3 even portions; do the same with the ricotta mixture.
  • Using the back of a spoon, spread 1/3 of the ricotta mixture on top of the polenta (don't make yourself crazy doing this; just mush it out over the polenta).
  • Top the ricotta with 1/3 of the sausage mixture.
  • Repeat layers 2 more times, starting with polenta and finishing with sausage mixture.
  • Sprinkle the top with mozzarella.
  • Cover the baking dish with foil; place in oven; bake for 15-18 minutes.
  • To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, then remove it.
  • Touch the knife to your fingertips and if it is hot, the lasagna is done.
  • Remove from the springform and serve.
  • *Sweet and Savory Polenta "Lasagna"-add ½ cup golden raisins and ½ cup pine nuts at the same time you add the chicken broth and lemon juice to the sausage.
  • *Sausage, Mushroom, and Olive Polenta-add 4 rounded tablespoons black olive or green olive tapenade to the ricotta cheese along with the egg, lemon zest, parmigiano, and bread crumbs.
  • *Sausage, Mushroom, and Pesto Polenta-add 4 tablespoons quality pesto to the ricotta along with the egg, lemon zest, parmigiano, and bread crumbs.
  • *Super Mushroom Polenta-omit sweet Italian sausage, swap dry white wine for the chicken broth, add 2 additional portobello mushrooms and 1 jarred roasted red pepper, drained and chopped; add the 2 extra mushrooms along with the original mushroom quantity; add the roasted red pepper to the ricotta mixture.

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