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Polenta lasagne bolognese
Italian lasagne bolognese from polenta (corngris).
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Ingredients
Directions
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Bring the water to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
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Remove the pan from the heat and pour the polenta on a baking tray covered with parchment paper.
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Divide the polenta over the baking paper and put a sheet of baking paper on it. Roll out the polenta with a rolling pin into a rectangular piece of 3 mm thick.
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Allow to cool so that the polenta can stiffen.
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Meanwhile, cut the onions. Slice the garlic. Peel the winter carrot and cut into cubes of 1 x 1 cm (brunoise). Cut the celery and thin bows.
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Heat the oil in a frying pan and fry the onion and ⅔ of the garlic for 1 min. On high heat. Add the carrot, celery and bacon and cook for 5 minutes.
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Add the minced meat and fry in 4 minutes. Add the red wine and tomato cubes and scoop.
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Let the bolognese sauce with the lid on the pan for 20 minutes on low heat. Season with (freshly ground) pepper and possibly salt.
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Meanwhile, heat the remaining oil in a stir-fry stir-fry the spinach and the rest of the garlic for 3 minutes on a high heat.
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Season with (freshly ground) pepper and possibly salt. Put in a colander and drain.
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In the meantime, preheat the oven to 180 ° C.
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Carefully remove the top sheet of parchment paper and cut the polenta into rectangular slices the size of the cake tin.
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Divide 1/3 of the bolognese sauce over the bottom of the cake tin and add ⅓ of the slices of polenta.
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Spoon half of the sauce, half of the spinach and ⅓ of the cheese. Cover with ⅓ of the slices of polenta.
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Spoon the rest of the sauce, spinach and ⅓ of the cheese. Cover with the rest of the polenta and sprinkle with the rest of the cheese.
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Bake the lasagne in the middle of the oven for about 30 minutes and serve.
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Nutrition
835Calories
Sodium0% DV1.460mg
Fat77% DV50g
Protein92% DV46g
Carbs14% DV41g
Fiber36% DV9g
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