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My Nonni's Polenta Lasagna
*Serves 10-12
 2 cups polenta - 8 cups of chicken broth
- ½ cube of butter
- 2 tablespoons olive oil (for sautéing)
- 4 Italian mild sausages (remove from casings)
- 2 bunches of Swiss chard (remove white ribs)
- 10-12 cloves garlic (chopped)
- 1 medium onion (chopped)
- 1 pound sliced mushrooms (remove stems)
- 8 ounces ricotta cheese
- 8 ounces pesto sauce
- 1 box (3 12 oz. pouches) My Nonni’s Italian Meat Sauce
- 1 cup parmesan cheese (grated)
- 1 cup mozzarella cheese (grated)
***Prepare the polenta the day before***
Polenta:
- Bring the chicken broth and butter to a boil.
- Slowly add polenta, stirring in the same direction. Reduce heat to a simmer and occasionally stir to avoid lumps, scraping bottom and sides of pan.
- When polenta is done (about 25-30 minutes), pour into a buttered 8x8 Pyrex dish. Cool and refrigerate overnight.
Filling:
- Crumble and sauté sausage and set aside in bowl.
- Cook Swiss chard in a tablespoon f olive oil with garlic until limp and all moisture is gone. Set aside.
- Saute onion in a tablespoon of olive oil. Add mushrooms and sauté until golden.
- Combine sautéed sausage, Swiss chard, garlic, onion and mushrooms in bowl.
Assembly:
- Remove polenta from Pyrex by turning over and releasing.
- Cut polenta into ¼” slices.
- Using a 9x13 Pyrex, ladle My Nonni’s Italian Meat Sauce on bottom of dish and place a layer of polenta slices over sauce to cover bottom.
- Continue layering in this order: sauce, polenta, pesto, ricotta, filling and grated cheeses (about 3 layers). Finish top layer with sauce and grated cheese.
- Bake at 350˚ for 45-50 minutes. Let cool 10 minutes.
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