Lamb Lasagna with Parmesan Polenta

April 13, 2016
1 Ratings
Photo by Holly
  • Serves 6-8
Author Notes

Lamb Lasagna With Parmesan Polenta. Ground lamb, tomatoes, garlic, & onion... Polenta replaces the noodles, making it easy, gluten-free, & delicious! —Holly

What You'll Need
  • For The Parmesan Polenta:
  • 1 cup Polenta
  • 6 cups chicken stock or chicken broth
  • 2/3 cup grated Parmesan cheese
  • salt to taste
  • For The Lasagne:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 large garlic cloves, minced
  • 1 1/2 teaspoons salt and pepper
  • 2 pounds ground lamb
  • 2 14.5-ounce cans petite diced tomatoes
  • 2 tablespoons Parmesan cheese
  • 4 tablespoons finely chopped parsley (more for garnish)
  • 2 1/2 teaspoons allspice
  • 1/4 teaspoon cayenne
  • 3 cups shredded mozzarella cheese
  1. For The Parmesan Polenta:
  2. Start by bringing 3 cups of the broth or stock to a boil.
  3. Gradually pour in the polenta, whisking continuously
  4. The liquid will absorb very quickly. Add another cup of stock, then reduce heat to a low simmer
  5. Cook for about three minutes, continuing to add another 1 to 2 cups of liquid as it is absorbed.
  6. Add Parmesan cheese and whisk thoroughly until desired consistency is reached
  1. For The Lasagne:
  2. Spray a 9" x 13" baking dish with Pam cooking spray
  3. Make the Parmesan Polenta and while it is still warm, pour it evenly into the baking dish. Allow it to rest on the counter.
  4. Preheat oven to 400 degrees.
  5. Heat a large saucepan with olive oil over medium high heat and saute onions for 5 minutes. Sprinkle with ½ teaspoon salt and pepper.
  6. Stir in garlic and cook 2 more minutes.
  7. Add ground lamb and season with another ½ teaspoon salt, pepper, allspice, and cayenne, then sauté for 7 minutes.
  8. Add in the rest of the salt and pepper, tomatoes, parsley and Parmesan cheese. Cook 10 more minutes uncovered.
  9. Spoon off any excess oil that may pool on the top of the lamb mixture.
  10. Pour the lamb mixture into the baking dish on top of the Parmesan Polenta. Top with mozzarella cheese and bake at 400 degrees for 20 minutes. Garnish with more chopped parsley and serve warm.

See what other Food52ers are saying.

  • charles
  • Darian

2 Reviews

Darian February 10, 2020
Excellent flavors. I made some modifications - first, I prepared the called-for amount of polenta but spread half in an 8x8 baking dish. I made half of the called-for lamb and layered that atop the base polenta, then added the remaining polenta as a top layer. I sprinkled the mozzarella before and after the lamb, and on the top after the second half of polenta. It would have held together a little better in layers had I let it cool a little more, but hungry tummies were calling, so we enjoyed it a little looser than a regular lasagna. Leftovers kept very well for lunch the next day. 4+ generous total servings.
charles December 18, 2018
I would not call this a lasagna, but almost a polenta bowl or chili. It was good, but the dish was way to loose to be called a lasagna in my opinion. It is possible that the polenta I used was a different mill than the author had planned. Either way I still liked the flavor, my girlfriend wasn't a huge fan, so I think this can easily be a hit or miss recipe.