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Tuscan TipsLearn Italian

Nonni's Polenta Lasagna

*Serves 9-12


  • 2 cups polenta
  • 8 cups of chicken broth
  • ½ cube of butter/ 2 tblsp. olive oil for sautéing
  • 4 Italian mild sausages (remove from casings)
  • 2 bunches chopped swiss chard (remove white ribs)
  • 10-12 cloves chopped garlic
  • 1 medium chopped onion
  • 1# sliced mushrooms (remove stems)
  • 1 cup ricotta cheese
  • 1 cup Pesto Sauce
  • 3 pouches (36 oz) of My Nonni’s Italian Meat Sauce
  • 1 cup grated parmesan cheese
  • 1 cup grated mozzarella cheese

Cooking Instructions


Prepare day ahead!

  • Bring 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 8 X 8 Pyrex dish. Let cool and refrigerate overnight.


  • Crumble and sauté sausage and set aside in bowl.
  • Sauté garlic in 2 tablespoons of olive oil, then add swiss chard till limp and all moisture is gone.  Set aside.
  • Sauté onion in a few tablespoons of olive oil.  Add mushrooms and sauté till golden. Drain excess liquid.
  • Combine sautéed sausage, Swiss chard, garlic, onion and mushrooms in bowl.


  • Remove polenta from pyrex by turning over and releasing.
  • Slice polenta into ¼” slices
  • Using a 9 X 13 Pyrex – ladle My Nonni’s Italian Meat Sauce on bottom of dish and layer slices of polenta over sauce to cover bottom.
  • Continue layering (about 3 layers) in this order: sauce, polenta, pesto, ricotta, filling, and grated cheeses.  Finish top layer with sauce and grated cheese.
  • Bake at 350 degrees for 45-50 minutes.  Let cool about 10 minutes.

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From Tuscany with love