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In case anyone else wants the recipe, here it is:
 
Martha Stewart's Individual Polenta Lasagnas
 
Recipe makes 2 (I doubled it and it actually made 5; after assembling, I
froze 2 and baked them a week later and they were perfect!)
 
For the sauce:
1/4 ounce dried porcini mushrooms
1-1/2 teasp. olive oil
1-1/2 teasp. unsalted butter
1 small carrot, peeled and finely chopped
1 small celery stock, peeled ot remove strings and finely chopped
1/2 small red onion, peeled and finely chopped
 1 small clove garlic, peeled and finely chopped
3 oz. ground sirloin
3 oz. ground veal
3 oz. ground pork
salt & pepper
1/2 cup dry red wine
1/2 cup chopped tomatoes (canned or boxed)
2 cups chicken stock (note: I only used 1 cup)
1/4 teasp. nutmeg
 
For the Polenta:
Olive oil for pan
2/3 cup plus 1 tablespoon instant polenta
1/2 teasp. salt
 
For the bechamel sauce:
2 tablespoons unsalted butter + 1/4 teaspoon
2 tablespoons rice flour
1 cup plus 3 tablespoons milk
1/4 teasp. salt
1/4 teasp. nutmeg
 
Other ingredients:
10 oz. fresh spinach, washed
1/2 cup freshly grated parmesan cheese
 
To make the sauce:
 
1. Place porcini in a small bowl and cover with 1/2 cup boiling water.  Let
soak 15 minutes.  Lift mushrooms out of water, chop medium fine, and set
aside.  Strain the liquid through cheesecloth; set liquid aside.
 
2. In a large skillet, heat olive oil and butter over medium-low heat.  Add
carrot, celery, onion and garlic; cook, stirring occasionally, until onions
are translucent, 3-4 minutes.
 
3. Add the meats, 1/2 teasp. salt, and 1/8 teasp. pepper; raise heat to high
and cook, stirring occasionally, until meat has browned, about 4 minutes.
 Add wine and cook until liquid has evaporated, about 2 minutes.  Stir in
tomatoes, stock, chopped porcini, reserved porcini liquid and nutmeg.  Lower
heat to simmer, stirring occasionally, about 35 minutes; much of the liquid
will evaporate.  (This is where I cut the amount of stock in half, to only 1
cup...and I also added some tomato paste, because it seemed like it would
have been much to watery otherwise)
 
To make the Polenta:
 
Lightly brush a 3x5 mini loaf pan with oil; set aside.  In a medium saucepan,
bring 2-2/3 cups water to a boil and add the salt.  While constantly whisking
the water, add the polenta in a slow steady stream.  When all the polenta has
been added, immediately reduce heat to low and let simmer, stirring
constantly with a wooden spoon, 3-5 minutes.
 
2. Remove the polenta from the heat, pour into prepared pan, and smooth the
surface.  Let stand until cook, cover with plastic wrap, and refrigerate
until cold and firm, about 4 hours.
 
To make the bechamel sauce:
 
1. In a saucepan, melt 2 tablespoons butter over medium-low heat.  Add rice
flour and cook, stirring frequently, around 5 minutes.
 
2. Meanwhile, in a small saucepan, bring milk and salt to a boil.  Slowly
whisk the milk into the flour mixutre until completely incorporated and
smooth.  Add the nutmeg and reduce heat to low; simmer, stirring
occasionally, until thickened, about 2-3 minutes.  Remove from heat.
 
3. Hold the remaining 1/4 teasp. butter in your fingers and rub it over the
surface of the bechamel; this will prevent a skin from forming.
 
To assemble the lasagna:
 
1. Heat 1/2 cup water in a medium skillet over medium-high heat; add spinach
and a pinch of salt and pepper.  Cook, stirring, until wilted and tender,
about 2 minutes.  Remove from heat and drain well in a colander.   Squeeze
out all the water, finely chop, and set aside.
 
2.  Unmold polenta onto a clean surface.  Using a serrated knife, trim the
block of polenta to a length of 4 inches.  Turn polenta on its side; slice 6
pieces as thin as possible (they should be around 1/8" thick)
 
3> Heat oven to 375 degrees.  Spread 5 tablespoons of the meat sauce into
each of two 12-ounce, individual ovenproof casseroles (note: I use pot pie
ovals).  Cover with 1 slice of polenta and spread 3 tablespoons of meat sauce
evenly over.  Spread 2 tablespoons of bechamel over the meat sauce and evenly
distribute 2 tablespoons of the chopped spinach of the bechamel.  Sprinkle
with 2 tablespoons of Parmesan and cover with 1 slice of polenta.  Repeat the
layering process (3 tablespoons meat, sauce, 2 tablespoons bechamel, 2
tablespoons spinach, 2 tablespoons Parmesan, and 1 piece polenta).  Spread 1
heaping tablespoon of bechamel sauce over the final layer of polenta,
sprinkle with 1 tablespoon of Parmesan, and dot with 1/4 teaspoon butter.
 These can be prepared up to this point a day in advance; cover and
refrigerate (however, let them come to room temp. before baking).
 
4. Bake until tops of lasagnas are golden brown and the juices are bubbling,
about 25 minutes.
 
You could very easily make one large lasagna, but they are actually rather
wonderful as individual lasagnas!
 
Enjoy!
Jane Oswaks