Polenta Lasagna

Aromatic polenta lasagna with homemade sausage and mushroom sauce. Add smoked cheese and béchamel sauce. Of course, you will have to work a little, but I assure you that your family will simply kiss you for this delicious dish!

Cook: 1 hour

Serving: 6

Ingredients

• Polenta – 1 kg

For the sauce:

• Homemade raw sausages – 250 g
• Mushrooms – 200 g (fresh or frozen)
• Dry mushrooms – 20 g
• Olive oil – 3 tbsp
• Flour – 50 g
• Onions – 1 pc.
• Carrots – 1 pc.
• Dry white wine – 100 ml
• Tomato paste – 2-3 tbsp
• Mushroom infusion or broth – 150-200 ml
• Salt to taste
• Ground black pepper – to taste

For the béchamel sauce:

• Butter – 50 g
• Milk – 500 ml
• Salt to taste
• Nutmeg – to taste
• Hard cheese – 50 g
• Smoked cheese – 200 g

Directions

1. Soak dry mushrooms in warm water
2. In a little olive oil, fry the onion and carrots, cut into small cubes. Add chopped sausages and fry too. Sausages can be replaced with minced pork.
3. Add a mixture of frozen mushrooms (I have champignons and some porcini), you can use other mushrooms. Add chopped soaked dry mushrooms (do not pour out the water from soaking). Fry mushrooms. Pour in the wine and let it evaporate over high heat

   

4. Dilute tomato paste in filtered water in which dry mushrooms have been soaked. Pour into the pan. Season with salt and pepper. Simmer for about 15-20 minutes.
5. The sauce should thicken, but not thicken.
6. Cooking béchamel sauce: melt butter in a saucepan. Pour in the flour, stir thoroughly. Pour in warm milk and bring to a boil, stirring all the time! Add salt and nutmeg. Cook for literally 5 minutes on a very small flame. Stir constantly.
7. This time I used ready-made polenta. If you are unable to purchase one, prepare a cool polenta according to the instructions on the package. Place it in a deep mold and wait until it cools down. Then cut into slices about 1 cm thick. Don’t worry if the slices don’t come out too flavorful, it won’t taste!
8. Grease the bottom of the refractory mold with oil. Top with some tomato and béchamel sauce. Arrange the polenta slices.
9. Now a layer of tomato sauce with mushrooms and sausages.
10. Sprinkle with grated hard cheese.
11. Arrange the smoked cheese slices. I have smoked scamorza cheese, but you can replace it with smoked sausage cheese.

    

12. A layer of béchamel sauce. Repeat the layers one more time.
13. We bake the lasagna in the oven for about 20 minutes, until golden brown.
14. The polenta lasagna is ready.

Enjoy your meal!

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