Polenta Lasagna

Serves 6

3 cups filtered water
Pinch of sea salt
1 cup organic yellow cornmeal
¼ cup plus 2 tbsp organic grated Parmesan
6 oz. lean organic or grass-fed ground beef
14.5 oz can organic diced tomatoes
½ organic yellow onion, diced
3 cloves organic garlic, minced
1 ½ tsp. organic dried basil
1 cup organic skim ricotta cheese
1 cup organic shredded mozzarella cheese
1 organic egg white, lightly beaten
2 organic plum or roma tomatoes, sliced


  1. Spray an 8-inch square baking dish with nonstick spray. Combine the water and 1/4 tsp
    of the salt in a medium saucepan over medium high heat; bring to a boil. Slowly whisk in
    the cornmeal. Cook, stirring, until thick, about 10 minutes; remove from the heat and stir
    in ¼ cup of Parmesan. Pour the mixture into the baking dish. Refrigerate until firm.
  2. Spray a large skillet with nonstick spray and set over medium high heat. Add the beef;
    cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Stir in the diced
    tomatoes, onion, garlic, and basil. Cook, stirring occasionally, until thick, 6 – 8 minutes.
    Combine the ricotta, 1/2 cup of the mozzarella, the egg white, and the remaining 2 tbsp
    Parmesan cheese and pinch of sea salt. Set aside.
  3. Preheat oven to 375 degrees F. Turn the polenta out onto a cutting board. With a long serrated
    knife, cut the polenta horizontally into 2 (8-inch) squares. Return the bottom half to the
    baking dish, cut side up. Top with the ricotta mixture, the ground beef mixture, and the
    remaining polenta half. Arrange the tomato slices on top and sprinkle with the remaining
    1/2 cup mozzarella. Cover lasagna with foil and bake until hot and bubbly, about 50
    minutes. Remove the foil and bake 10 minutes longer. Let stand 10 minutes; cut into 6