Today we’re presenting a very easy and delicious recipe, taken from our grandmother Lella’s recipe notebook, Polenta Lasagne, an Italian dish that meets and marries the tradition of Valle d’Aosta 🙂 .
Despite our grandmother’s lasagne can’t just be beaten by anyone, we tried to prepare them ourselves. A good ragù sauce is essential; even better if you prepare it at home, but if you’re in a hurry one bought will be fine. The great thing about this dish is that in ten minutes it will be ready to get into the oven and your kitchen will stay clean!
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- 800 g of prepared polenta
- 750 g of ragù sauce
- 1 kg of bechamel sauce
Carefully cut the polenta into thin slices of about 0.5 cm and place a first layer on the bottom of a baking dish.
Cover with a layer of meat sauce and with one of bechamel.
Repeat until you finish all the ingredients. Grandma specifies you should add some good butter flake on the surface, to give that extra mountain touch :).
Bake at 200 °C for 30-40 minutes covered with aluminum foil.
Just before serving, uncover your lasagna and let the surface.