Savory Lamb and Polenta Lasagna

A delectable twist on classic lasagna, this savory lamb and polenta dish is sure to impress your guests with its rich flavors and satisfying layers.

Ingredients

2	stewed tomatoes
1/2	ground allspice
1/8	teaspoon ground allspice
1	lb ground lamb
1	lb ready-made plain prepared polenta (in a plastic-wrapped roll)
1/2	lb whole milk mozzarella
3/4	teaspoon salt
1/4	teaspoon black pepper

Instructions

• 1. Preheat the oven to 400°F and position the rack in the middle.
  2. Drain one can of tomatoes, reserving the juice. Break up the tomatoes into 1/2-inch pieces using a spoon if necessary. In a blender, puree the second can of tomatoes, including the juice and reserved juice from the other can, along with 1/4 teaspoon of salt and 1/8 teaspoon of allspice until smooth.
  3. Transfer the tomato puree to a 2-quart heavy saucepan and boil uncovered, stirring occasionally, until reduced to about 1/2 cup (approximately 20 minutes). Remove from heat.
  4. In a dry 12-inch heavy skillet over moderate heat, brown the ground lamb with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the remaining 1/2 teaspoon of allspice. Stir and break up any lumps, leaving the meat slightly chunky (about 5 minutes). Add the drained tomatoes and cook, stirring occasionally, until the juices are absorbed (about 1 minute).
  5. Using a sharp knife, cut the polenta into 1/4-inch-thick slices. Arrange half of the polenta slices in the bottom of a 9-inch glass pie plate, overlapping slightly. Spread half of the lamb mixture over the polenta, followed by half of the mozzarella. Layer the remaining polenta on top, then sprinkle the remaining lamb over it. Spread the tomato sauce over the lamb and finish with the remaining mozzarella.
  6. Bake the lasagna uncovered until bubbling and beginning to brown (about 20 minutes). Allow it to rest, loosely covered with foil, for 15 minutes before serving. Enjoy this delightful dish!

Jul 18, 2024