Angie’s Polenta Lasagna

  • Recipe By
  • Published Jan 1st
  • Ready In45m
  • Servings6
  • Calories833
So easy and so good! This recipe is great as-is, or can be a start for so many variations.

Angie’s Polenta Lasagna Ingredients

The following are the ingredients needed to make delicious Angie’s Polenta Lasagna for 6 servings:

  • 1 pound ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (24 ounce) jar prepared pasta sauce
  • 1 (18 ounce) package precooked polenta
  • 1 (16 ounce) package cottage cheese with chives
  • 1 (16 ounce) package shredded mozzarella cheese

Angie’s Polenta Lasagna Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Angie’s Polenta Lasagna, you need about 15 minutes of preparation time. The time needed to cook this Angie’s Polenta Lasagna is about 30 minutes , and you can serve your Angie’s Polenta Lasagna within 45 minutes . The following are the steps to cook Angie’s Polenta Lasagna easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place the ground beef in a skillet over medium heat. Cook and stir the meat until browned and crumbly, about 10 minutes. Drain off excess grease. Mix in the tomato sauce and pasta sauce until thoroughly combined; bring to a simmer.
  3. 3 Remove the polenta from its package, and cut into 1/2-inch slices. Lay the slices in a single layer in a 9x12-inch baking dish. Top each polenta slice with a tablespoon or two of the chive cottage cheese (use all the cottage cheese). Pour the sauce evenly over the cottage cheese, and sprinkle with the mozzarella cheese.
  4. 4 Bake in the preheated oven until the cheese is lightly browned and bubbling, about 20 minutes.

Nutrition Facts

Per Serving: 833 calories; 33.4 grams of fat; 80.2 grams of carbohydrates; 51 grams of protein; 118 milligrams of cholesterol; 2148 milligrams of sodium.

  1. May 20th 2016

    This is a great recipe to add variations, but I believe the most important step is to bake the polenta for at least 30 minutes first to firm it up before adding toppings. Then add any toppi ...

  2. Oct 9th 2014

    I made my own polenta (4 cups chicken broth to 1 cup polenta); spread it out on a buttered cookie sheet, covered it with plastic wrap and refrigerated until firm. I then cut the polenta into ...

  3. Mar 4th 2014

    I put my homemade sauce in the bottom (enough to cover the bottom of the dish), layer in the polenta, then a spoonful of ricotta on each piece then beef - skip the cottage cheese, cover with ...

  4. Jun 23rd 2012

    I used a can of diced tomatoes but should have drained a little of the juice. I also used ricotta cheese. I added mushrooms and spinach. The thing that made it was the use of fresh spices ...

  5. Jan 23rd 2012

    It was good. I actually layered it like a Lasagna and the polenta was a little soft. I would follow the recipe a little better next time. It was still amazing though.

  6. Oct 30th 2011

    I'm not a polenta lover but my husband is and he raved about this recipe!

  7. Sep 4th 2011

    I layered everything in a small baking dish, with lotsa sauce, and no beef. The result looked more like a soup, but it tasted like lasagna, and it was great. Easy, perfect for lazy days. Sp ...

  8. Aug 5th 2011

    YUM! I sauteed the ground beef with fresh garlic, skipped the tomato sauce, and added fresh herbs and mushrooms to the pasta sauce. I couldn't find cottage cheese with chives so I added some ...

  9. Jun 24th 2011

    I prefer the taste of beef but for health reasons, I use lean ground turkey for all dishes that require ground beef. It's delicious, regardless. I used Classico brand four cheese pasta sauce ...