In the Kitchen: Polenta Lasagna

Polenta Lasagna

Go Providence brought us Chef Lauren Lynch from Rosalina on Monday to show us how to make a dish that’s great for a family dinner, potluck party, or served in individual servings for a dinner party make-ahead meal.

Cook Time: 40 minutes


  • 2 cups Instant Polenta
  • 1 pint Cream
  • 2 cups Water
  • 1/2 lb. Butter
  • 1 pint Ricotta Cheese
  • 1 cup Whole Milk Mozzarella Cheese
  • 1/2 cup Marscapone Cheese
  • 1/4 cup Pecorino Romano Cheese
  • 1 cup Chopped Meatballs
  • 1 cup Chopped Italian Sausage
  • 2 cans Peeled Plum Tomatoes (preferably San Marzano)
  • 1/2 cup Good Olive Oil
  • 3 cloves Garlic
  • Handful of Fresh Basil
  • Salt and Pepper

Polenta Lasagna ingredients


For the Marinara:

  1. Sauté minced garlic in 2 tbs olive oil until fragrant.
  2. Add 2 cans peeled tomatoes. Cook until tomatoes become soft and begin breaking down, about 30 minutes.
  3. Once softened, mash with potato masher or back of wooden spoon.
  4. Season with salt and pepper, finish with fresh chopped basil and olive oil.

For the Polenta:

  1. In a medium sauce pan, bring the cream and water to a boil.
  2. Slowly add the instant polenta while whisking to avoid lumps.
  3. After all of the polenta is in, continue to whisk and add butter.
  4. When the butter is melted, season to taste with salt and pepper. Add more water if consistency is too thick.

For the Lasagna:

  1. Mix the ricotta, marscapone, mozzarella, and Pecorino Romano cheeses together.
  2. Season with salt, pepper, evoo. If cheese is too thick, add some cream or milk to thin.
  3. In a casserole pan, layer half of the marinara and half of the meatballs and sausage, then half of the polenta.
  4. Top with dollops of cheese mixture, repeat.
  5. Bake in an 400-degree oven until bubbling and golden brown, about 35-40 minutes.

Restaurant Info:

50 Aborn St.
Providence, RI 02903

Lunch and Dinner:

Monday- Thursday: 4:00 PM- 10:30 PM

Friday / Saturday 4:00 PM- 11:30 PM

Sunday : 4:00 PM- 10:00 PM

About the Chef:

“Lauren Lynch/ chef-owner: Lauren Lynch has partnered with Tom Bovis to open Rosalina an Italian-inspired restaurant in the heart of providence. Lauren’s experience includes fifteen years of working in the food service industry locally. She was inspired to open her own restaurant by her passion for people, pasta, and most notably her seven-year old daughter, Rosalina. Rosalina’s menu includes the same meals that Lauren has prepared countless occasions for family and friends. This is food that she feeds to people she loves, and it shows.”