Lamb and Polenta "Lasagne"

The recipe Lamb and Polenta "Lasagne" could satisfy your Mediterranean craving in approximately 25 hours. For $3.14 per serving, you get a main course that serves 4. One portion of this dish contains roughly 40g of protein, 25g of fat, and a total of 801 calories. A mixture of whole-milk mozzarella, ground lamb, ready-made polenta, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Drain 1 can tomatoes, reserving juice, then roughly break up tomatoes into 1/2-inch pieces with a spoon if necessary.

Ingredients you will need

Tomato

Juice

Purée second can of tomatoes, including juice, with reserved juice (from other can), 1/4 teaspoon salt, and 1/8 teaspoon allspice in a blender until smooth.

Ingredients you will need

Allspice

Tomato

Juice

Salt

Equipment you will use

Blender

Transfer tomato sauce to a 2-quart heavy saucepan and boil, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes.

Ingredients you will need

Tomato Sauce

Equipment you will use

Sauce Pan

Remove from heat.

Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes.

Ingredients you will need

Black Pepper

Allspice

Lamb

Meat

Salt

Equipment you will use

Frying Pan

Add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute.

Ingredients you will need

Tomato

Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch ceramic or glass pie plate with half of polenta slices (overlapping slightly). Scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta. Scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella.

Ingredients you will need

Tomato Sauce

Mozzarella