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