Steps: |
| -For the polenta: Bring the milk and stock up to a boil in a large pot. Reduce the heat to low and slowly whisk in the polenta. |
| -Cook the polenta over low heat for thirty minutes. Once it thickens, stir frequently so it does not burn on the bottom. |
| -Stir in the olive oil, seasoning and parmesan; set off to the side to cool. |
| -For the sauce: Preheat the oven to 400 degrees. Place roma tomatoes, onion, garlic and carrot in a roasting pan; toss with olive oil and seasoning. |
| -Roast until they are golden (approximately 30 minutes) and then set the roasting pan on the stove top. |
| -Add the wine and turn on the burners to medium heat. Reduce the wine by half. |
| -Place the vegetable mixture in a blender and puree. Season to taste and add the basil. |
| -For the cheese: Mix the ricotta, mozzarella and egg yolks together. |
| -For the lasagna: Grease a baking dish and spread half of the polenta into the dish. |
| -Spread 1/3 of the sauce and a 1/3 of the cheese mixture on top of the polenta; then add a layer of tomato slices. |
| -Repeat the same step. On top, spread the remaining sauce, add another layer of sliced tomatoes and crumble the last of the ricotta mixture. |
| -Bake for 30 minutes at 375 degrees. Let cool before serving. |
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