PORTUGUESE LASAGNA

Steps:

• Spray 13x9-inch glass baking dish with cooking spray. Bring water, oil and salt to a boil in large saucepan. Slowly whisk in cornmeal until it begins to thicken. Cover and cook over low heat 10 minutes or until very thick. Stir in 1/4 cup of the cilantro. Pour into baking dish; let stand until firm.
• Cook beef and onion in large nonstick skillet over medium-high heat 3 to 5 minutes or until beef is no longer pink and onion is tender. Drain.
• Invert dish with cornmeal onto countertop. With piece of kitchen string or unflavored dental floss longer than dish, cut in half horizontally to form 2 layers.
• Spoon small amount of the marinara sauce over bottom of dish. With two spatulas, place 1 layer of cornmeal in dish. Combine half of the remaining marinara sauce with ground beef mixture; spread over cornmeal layer. Sprinkle with 1 cup of the cheese; top with half of the mushrooms. Top with remaining cornmeal layer. Spread with remaining marinara sauce; repeat layering of cheese and mushrooms.
• Heat oven to 350°F Bake lasagna, covered, 45 minutes or until heated through. Sprinkle with remaining 1/4 cup cilantro just before serving.