Lamb and Polenta "Lasagne". This is WAY tastier than that photo would indicate:) I usually add rosemary or oregano to the lamb with the allspice. Even better with smoked mozzarella (sliced if you have fresh cheese), if you can find it. Method: Use leftover polenta molded in a loaf pan and sliced; the layers fit the lasagna pan better than the storebought polenta rolls (those work fine, too, though). Also, do take care to cook the sauce down a bit; too much liquid makes things a bit mushy.