Best Sausage Mushroom And Pesto Polenta Lasagna Recipes

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SAUSAGE AND MUSHROOM POLENTA LASAGNA



Sausage and Mushroom Polenta Lasagna image

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.

PESTO POLENTA LASAGNA



Pesto Polenta Lasagna image

A quick and easy meal with lots of flavor. Put together in 10 minutes.

Provided by Fiffen

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 (18 ounce) package polenta, cut into 1/4 inch thick slices
½ (24 ounce) jar bottled marinara sauce
¼ cup pesto
¼ cup pine nuts
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
  • Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
  • Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 16.7 g, Cholesterol 12.4 mg, Fat 9.1 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 3 g, Sodium 514.6 mg, Sugar 4.6 g

POLENTA LASAGNA LOAF



Polenta Lasagna Loaf image

Twice-cooked polenta stands in for noodles in this lasagna loaf that can be served straight from the pan or inverted onto a platter for a nicer presentation. With four layers of polenta adding a light, fluffy, almost soufflé-like texture and multiple layers of cheesy filling and meat sauce, this is definitely the best polenta recipe I've ever had. Serve it alongside bitter greens if desired.

Provided by Chef John

Categories     Lasagna

Time 3h25m

Yield 6

Number Of Ingredients 16

4 cups water
1 ½ teaspoons kosher salt, or to taste
1 cup uncooked coarse-ground polenta
1 tablespoon butter
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups ricotta cheese
⅔ cup finely grated Parmigiano-Reggiano cheese
4 ounces grated mozzarella cheese
1 teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
1 large egg, beaten
2 tablespoons chopped Italian parsley
1 tablespoon olive oil
3 cups hot prepared meat sauce, or more to taste
1 tablespoon chopped Italian parsley, or to taste

Steps:

  • Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
  • Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
  • Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
  • Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
  • Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
  • Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
  • Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
  • Bake in the preheated oven until bubbly, about 1 hour.
  • Remove from the oven, discard foil, and let rest for at least 15 minutes.
  • Divide onto 6 plates. Garnish with parsley and serve with additional sauce.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 34.5 g, Cholesterol 89.3 mg, Fat 23.1 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 10.8 g, Sodium 1992.9 mg

SAUSAGE AND MIXED MUSHROOM LASAGNA



Sausage and Mixed Mushroom Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 13

1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, lightly crushed
Kosher salt and freshly ground pepper
Two 4-ounce packages mixed mushrooms, coarsely chopped
1 pound sweet Italian sausage, removed from casings
1 pound mozzarella cheese
Two 15-ounce containers ricotta cheese
1 large egg
3 fresh lasagna sheets (about 7 ounces)
2 tablespoons chopped fresh parsley
Serving suggestions: Green salad and garlic bread

Steps:

  • Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
  • Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.

POLENTA LASAGNE



Polenta Lasagne image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h35m

Yield 16 to 20 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
4 cloves chopped garlic
3 (10-ounce) bags spinach, washed, any large stems removed
Gray salt and freshly ground black pepper
2 pound Italian sausage links, cooked and sliced 1/8-inch thick
2 cups fresh ricotta cheese
2 egg yolks
1/4 teaspoon freshly grated nutmeg
15 cups water
2 tablespoon sea salt, preferable gray salt
3 cups fine grind polenta
2 cups grated Parmesan
4 teaspoons roasted garlic oil, or extra-virgin olive oil
4 cups prepared marinara sauce
Polenta
Spinach/sausage mixture
1 cup jarred roasted, peeled and seeded yellow pepper, cut into 1-inch squares
1 cup jarred roasted, peeled and seeded red pepper, cut into 1-inch squares
1/2 cup grated Parmesan
1 pound fresh mozzarella, thinly sliced

Steps:

  • Ricotta mixture
  • For the spinach/sausage slices:
  • Heat the oil in a large skillet over high heat. Add the garlic and saute until lightly browned. Add half the spinach into the skillet. As soon as it wilts, add the remaining spinach. Season with salt and pepper and remove from heat. Add the sausage slices to marry the flavors together. Remove from heat.;
  • In a small bowl combine the ricotta, egg yolks, and nutmeg. Set aside.;
  • In a large saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Stir in the Parmesan and olive oil.;
  • Set aside 4 tablespoons of the marinara sauce for the top of the lasagna. In large casserole dish, layer: 6 cups of polenta, 1/2 the spinach / sausage slices, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the Parmesan, and 1/2 the mozzarella slices.
  • Repeat. Top with the remaining polenta (it may not cover the top completely). Distribute the ricotta mixture over the top in small dollops. Drizzle the reserved marinara sauce on top. At this point the finished lasagna can be wrapped and refrigerated for up to a day.
  • Preheat the oven to 375 degrees F.
  • Place the pan on a cookie sheet (in case it bubbles over). Bake about 45 minutes to 1 hour, or until it is bubbling and hot throughout. Remove from the oven and allow it to rest for several minutes before serving.

MUSHROOM-POLENTA LASAGNA



Mushroom-Polenta Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2-ounce package dried porcini mushrooms, rinsed
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and quartered
1 pound shiitake mushrooms, stems removed, caps quartered
Kosher salt
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
1 15-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup chopped fresh parsley, plus more for topping
2 1/2 cups instant polenta
Kosher salt
1 cup grated parmesan cheese (about 4 ounces)
2 large eggs, lightly beaten
1/4 teaspoon freshly grated nutmeg
Extra-virgin olive oil, for the baking dish
3 cups grated part-skim mozzarella cheese

Steps:

  • Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini.
  • Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt.
  • Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt.
  • Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg.
  • Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.)
  • Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving.

ITALIAN SAUSAGE AND MUSHROOM LASAGNA WITH BECHAMEL SAUCE



Italian Sausage and Mushroom Lasagna with Bechamel Sauce image

The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.

Provided by Valerie Brunmeier

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 12

Number Of Ingredients 15

1 serving cooking spray
½ pound bulk mild Italian sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 pinch salt
1 pinch ground nutmeg
1 egg
1 (15 ounce) container part-skim ricotta cheese
1 tablespoon dried parsley
2 (24 ounce) jars marinara sauce, divided
1 (9 ounce) package no-boil lasagna noodles, divided
1 cup chopped cremini mushrooms, divided
1 (16 ounce) package shredded part-skim mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
  • To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
  • In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
  • To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
  • Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 20.7 g, Fiber 3.5 g, Protein 23.1 g, SaturatedFat 10.6 g, Sodium 997 mg, Sugar 10.9 g

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