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Venetian Lasagna
by
Cassandra Plank
Calificación: 4.0
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%3C/p%3E%3Cp%3E6.%20Prepare%20the%20polenta%20according%20to%20package%20directions,%20adding%20the%20butter%20and%203/4%20Parmesan%20cheese%20once%20the%20polenta%20is%20finished%20cooking.%20Divide%20the%20polenta%20amongst%20the%20pans%20and%20allow%20to%20cool%20completely%20until%20the%20polenta%20congeals%20into%20a%20sheet.%3C/p%3E%3Cp%3E7.%20In%20the%20pan%20you%20are%20baking%20the%20lasagna%20in,%20add%20half%20the%20meat%20sauce%20over%20top%20the%20bottom%20polenta%20layer.%20Peel%20off%20one%20of%20the%20polenta%20sheets%20and%20add%20it%20on%20top.%20Add%20the%20remaining%20meat%20sauce,%20then%20the%20final%20polenta%20layer.%20Finish%20with%20the%20remaining%20cheese.%3C/p%3E%3Cp%3E8.%20Bake%20in%20a%20preheated%20400%20degree%20F%20oven%20for%2040%20minutes.%20This%20lasagna%20can%20be%20prepared%20ahead%20of%20time.%20Allow%201%20hour%20of%20baking%20time%20for%20a%20cold%20lasagna.%3C/p%3E%3Cp%3EServings%20per%20recipe:%208%3C/p%3E%3Cp%3EPer%20serving:%3C/p%3E%3Cp%3ECalories:%20410%3C/p%3E%3Cp%3EFat:%2012.8%20g%3C/p%3E%3Cp%3ESaturated%20fat:%206.1%20g%3C/p%3E%3Cp%3ECholesterol:%2063%20mg%3C/p%3E%3Cp%3ESodium:%20424%20mg%3C/p%3E%3Cp%3ECarbohydrates:%2039.5%20g%3C/p%3E%3Cp%3EFiber:%202.6%20g%3C/p%3E%3Cp%3ESugar:%204.2%20g%3C/p%3E%3Cp%3EProtein:%2028.7%20g%3C/p%3E){kind=link}