Ingredients
Bechamel sauce
Method
1.Preheat oven to 190°C (170°C fan).
2.To make polenta: bring 8 cups (2L) water to a boil, add salt and stir until salt has dissolved. Remove from heat and add polenta in a steady stream. Stir for 1min. then pour into a large oiled rectangle cake or terrine tin. Allow to cool and set. then cut into 1cm slices. Set aside.
3.To make bechamel sauce: melt butter in a saucepan. Stir in flour and cook gently for a few minutes, stirring frequently. Remove from heat and pour in milk all at once. Bring to a boil, stirring constantly. When sauce thickens, simmer gently for 6-8mins. Check seasoning.
4.Spread a thin layer of bolognese sauce in a lasagne dish. Layer polenta slices over, cutting to fit. Spread half of remaining bolognese sauce over top, cover with half of the bechamel and another layer of polenta slices. Spread remaining bolognese over and spoon remaining bechamel over. Bake for 40mins, Scatter with parmesan and bake a further 10mins or until top is golden and filling is bubbling.
