Sausage and Red Pepper Polenta Lasagna
By America's Test KitchenPublished on August 4, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound hot Italian sausage, casings removed1 ½ cups jarred roasted red peppers, rinsed, patted dry, and sliced into ¼-inch-thick strips1 onion, halved and sliced thinSalt and pepper 3 garlic cloves, minced1 teaspoon minced fresh rosemary 1 (14.5-ounce) can diced tomatoes 1 (18-ounce) tube precooked polenta, sliced into ⅓-inch-thick rounds4 ounces mozzarella cheese, shredded (1 cup)¼ cup chopped fresh basil
Before You Begin
Our favorite supermarket mozzarella is Galbani (formerly Sorrento) Whole Milk Mozzarella.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Cook sausage, red peppers, onion, and 1/4 teaspoon salt in 12-inch skillet over medium-high heat, breaking up sausage with spoon, until vegetables are lightly browned, about 8 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
- Spread 2 cups meat sauce in 13 by 9-inch baking dish. Arrange polenta in single layer over sauce, then top with remaining 2 cups sauce. Sprinkle mozzarella over top. Bake until polenta is heated through and cheese is melted, 10 to 15 minutes. Sprinkle with basil. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound hot Italian sausage, casings removed
1 ½ cups jarred roasted red peppers, rinsed, patted dry, and sliced into ¼-inch-thick strips
1 onion, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 (14.5-ounce) can diced tomatoes
1 (18-ounce) tube precooked polenta, sliced into ⅓-inch-thick rounds
4 ounces mozzarella cheese, shredded (1 cup)
¼ cup chopped fresh basil
Ingredients
1 pound hot Italian sausage, casings removed
1 ½ cups jarred roasted red peppers, rinsed, patted dry, and sliced into ¼-inch-thick strips
1 onion, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 (14.5-ounce) can diced tomatoes
1 (18-ounce) tube precooked polenta, sliced into ⅓-inch-thick rounds
4 ounces mozzarella cheese, shredded (1 cup)
¼ cup chopped fresh basil
Ingredients
1 pound hot Italian sausage, casings removed
1 ½ cups jarred roasted red peppers, rinsed, patted dry, and sliced into ¼-inch-thick strips
1 onion, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 (14.5-ounce) can diced tomatoes
1 (18-ounce) tube precooked polenta, sliced into ⅓-inch-thick rounds
4 ounces mozzarella cheese, shredded (1 cup)
¼ cup chopped fresh basil
Why This Recipe Works
Precooked polenta, simply sliced and placed in a single layer in the casserole dish, helps save cooking time and absorbs the rich flavors of the sauce.
Before You Begin
Our favorite supermarket mozzarella is Galbani (formerly Sorrento) Whole Milk Mozzarella.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Cook sausage, red peppers, onion, and 1/4 teaspoon salt in 12-inch skillet over medium-high heat, breaking up sausage with spoon, until vegetables are lightly browned, about 8 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
- Spread 2 cups meat sauce in 13 by 9-inch baking dish. Arrange polenta in single layer over sauce, then top with remaining 2 cups sauce. Sprinkle mozzarella over top. Bake until polenta is heated through and cheese is melted, 10 to 15 minutes. Sprinkle with basil. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments