Polenta Lasagna with Sausage

by: Margherita Romagnoli

  • Preparation 20 min
  • Cooking 60 min
  • Portions 6 pers.

Ingredients needed

  • 1 package Favuzzi polenta
  • 100 g butter
  • 100 g Favuzzi ''00'' Flour
  • 1 litre milk
  • 1 pinch nutmeg
  • 2-3 sweet Italian sausages, cut in small pieces
  • ½ cup grated parmesan
  • Salt
  • Favuzzi mushroom and truffle pâté (optional)

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Steps of preparation

  1. Preheat the oven to 215°C (420°F).
  2. Cook the polenta according to package instructions, but lower the cooking time to 35 minutes.
  3. Transfer the hot polenta to a large baking sheet (or 2 medium ones), lined with parchment paper and oiled.
  4. With the back of a spoon, spread out the polenta into a large rectangle about 2 cm thick.
  5. Lightly oil the surface, cover with cling film and let cool for at least 2 hours.
  6. To make the bechamel, melt the butter in a saucepan over low heat, then add the flour and stir until smooth.
  7. Cook for 3 minutes over low heat (do not let it brown).
  8. Gradually pour the milk over the roux while stirring with a whisk.
  9. Season with salt and a pinch of nutmeg, and continue stirring until the sauce is thick and velvety.
  10. Butter a baking dish, cut the cooled polenta into slices (more or less like lasagna sheets) and place at the bottom of the dish for the first layer.
  11. Pour some bechamel sauce on top, spread with the back of a spoon, add a few pieces of sausage and sprinkle with parmesan.
  12. Repeat until all ingredients have been used up.
  13. Add a few spoonfuls of mushroom and truffle pâté if you wish.
  14. Bake in the oven about 25 minutes.
  15. Let cool slightly before serving.

    The polenta lasagna can also be prepared the night before and baked in the oven before serving.

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