Lamb Lasagna with Parmesan Polenta


Creamy Parmesan polenta, with ground lamb, tomatoes, onions, & garlic, topped w/mozzarella cheese. Easy, gluten-free and delicious!

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Pam or other cooking spray
5 cups cooked Parmesan Polenta
2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
1½ teaspoon salt and pepper
2 pounds ground lamb
2 cans petite diced tomatoes (stewed tomatoes are great too, but they will need to be diced)
2 tablespoons Parmesan cheese
3-4 tablespoons finely chopped parsley (more for garnish)
2½ teaspoons allspice
¼ teaspoon caynne
3 cups shredded mozzarella cheese


Spray a 9″ x 13″ baking dish with Pam cooking spray
Make the Parmesan Polenta and while it is still warm, pour it evenly into the baking dish. Allow it to rest on the counter.
Preheat the oven to 400 degrees.
Heat a large saucepan with olive oil over medium high heat and saute onions for 5 minutes. Sprinkle with 1/2 teaspoon salt and pepper.
Stir in garlic and cook 2 more minutes.
Add ground lamb and season with another 1/2 teaspoon salt, pepper, allspice, and cayenne, then sauté for 7 minutes.
Add in the rest of the salt and pepper, tomatoes, parsley and Parmesan cheese. Cook 10 more minutes uncovered.
Spoon off any excess oil that may pool on the top of the lamb mixture.
Pour the lamb mixture into the baking dish on top of the Parmesan Polenta. Top with mozzarella cheese and bake at 400 degrees for 20 minutes. Garnish with more chopped parsley and serve warm.


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