Polenta Lasagna Loaf

Preheat oven to 375°F (190°C). Prepare all ingredients by measuring and chopping as indicated.

Prepare the Polenta: In a large saucepan, bring the water and 1 1/2 teaspoons of salt to a boil over high heat. (2 minutes)

Whisk in the polenta in a thin, steady stream, whisking constantly to prevent lumps. Continue whisking until the mixture begins to thicken. (1 minute)

Reduce the heat to low, and simmer, stirring frequently, until the polenta is soft, creamy, and no longer grainy. This will take approximately 25 to 40 minutes.

Remove the polenta from the heat and quickly whisk in the butter and 1/2 cup of finely grated Parmigiano-Reggiano cheese until fully incorporated. (2 minutes)

Transfer the hot polenta to a silicone baking liner (or use oiled foil or parchment paper) set on a baking sheet. Spread it evenly into an 8x13-inch rectangle. (3 minutes)

Cover the polenta with plastic wrap and use your hands to smooth the top. Place another baking sheet on top and press gently to further flatten the polenta. (2 minutes)

Refrigerate the polenta until firm, about 1 hour.

Prepare the Filling: In a medium bowl, combine the ricotta cheese, 2/3 cup of finely grated Parmigiano-Reggiano cheese, mozzarella cheese, 1 teaspoon of salt, black pepper, cayenne pepper, beaten egg, and 2 tablespoons of chopped parsley. Mix well until all ingredients are evenly combined. (5 minutes)

Grease a loaf pan with the olive oil. Cut the chilled polenta into 3 long strips, each approximately 8 inches wide. (3 minutes)

Assemble the Lasagna: Place one strip of polenta in the bottom of the prepared loaf pan. Spread 1/3 of the cheese filling evenly over the polenta. Top with about 1 cup of hot meat sauce. (5 minutes)

Repeat the layers of polenta, cheese filling, and meat sauce two more times. Place the final polenta strip on top. Gently shake and tap the pan to settle the contents. (5 minutes)

Cover the loaf pan loosely with foil, ensuring the foil doesn't touch the polenta. Place the loaf pan on a sheet pan to catch any potential spills during baking.

Bake in the preheated oven for 1 hour, or until the lasagna is bubbly and heated through. Remove the foil during the last 15 minutes of baking to brown the top slightly.

Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving.

Garnish with remaining parsley and serve with additional meat sauce, if desired.