Polenta Lasagna with Beef and Ricotta Cheese

Serving size is 1 square. 5 WW points.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray an 8-inch-square baking dish with nonstick spray. Combine the water and 1/4 teaspoon 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 4 tablespoons of the Parmesan. Pour the mixture into the baking dish. Refrigerate until firm, 1-1 1/2 hours.

Step 2

Spray a large nonstick 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 mozzarella, the egg white, and the remaining 2 tablespoons Parmesan cheese and 1/4 teaspoon salt. Set aside.

Step 3

Preheat the oven to 375°F. Turn the polenta out onto a cutting board. With a long serrated knife, cut the polenta horizontally in 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; sprinkle with the remaining 1/2 cup of mozzarella. Cover the lasagna with foil and bake until hot and bubbly, about 50 minutes. Remove the foil and bake for 10 minutes longer. Let stand for 10 minutes; cut into 6 squares.