Polenta Lasagna

By Maria Lichty

Published on February 21, 2022

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Lasagna has always been one of my favorite meals. It is hearty, comforting, and feeds a crowd. A few of our favorite lasagna recipes include: vegetable lasagna, skillet lasagna, lasagna roll-ups, and this Polenta Lasagna.

Lasagna is typically made with pasta, but for this recipe, I use polenta. To keep things super easy, I use store-bought tube polenta. If you’ve never used tubed polenta before, don’t be afraid. I know it looks odd, but it is simply cooked polenta that is compacted into a vacuum sealed tube.

Cut the polenta into thin slices and layer it in the pan with marinara sauce, vegetables, and of course, lots of cheese!

I love this Polenta Lasagna because it is SO easy to make, naturally gluten-free, and very delicious. Plus, my kids love it, especially when I serve garlic bread on the side.

Polenta Lasagna Ingredients

• Olive oil– for sautéing the vegetables.
• Vegetables– I use onion, red pepper, mushrooms, and spinach. Of course, you can use your favorite veggies. This is a vegetarian lasagna, but if you prefer meat lasagna, you can add in cooked Italian sausage or ground beef.
• Garlic– fresh garlic adds so much flavor!
• Ricotta cheese– I recommend whole milk ricotta cheese, but low fat is fine.
• Egg-adding egg to ricotta cheese helps to bind the cheese for lasagna so that it does not ooze out of the lasagna when cut.
• Herbs– dried oregano and dried basil.
• Polenta– I use tube polenta, I know it looks kind of odd and not very appetizing, but I promise it is tasty, especially after being baked in oven with lots of sauce, veggies, and cheese. You can buy tube polenta at most grocery stores in the pasta aisle.
• Marinara sauce– you can use homemade sauce or use your favorite store-bought sauce (we like Rao’s sauce).
• Mozzarella cheese– shredded mozzarella is a must for lasagna!
• Parmesan cheese– more cheese is always a good idea!

How to Make Polenta Lasagna

• Before you get started, make sure you preheat the oven.
• In a large skillet, heat the olive oil over medium-high heat. Add the onion, red pepper, and mushrooms. Cook until tender. Add the spinach and cook until wilted. Add the garlic and cook for 1 minute. Remove from the heat and set aside.
• In a small bowl, combine the ricotta cheese, egg, and dried herbs. Stir until smooth.
• Use a sharp knife to thinly slice the polenta, about 1/4-inch thick. Make sure the slices aren’t too thick so they cook evenly and so you have enough rounds to cover the entire pan.
• Grease a 2-quart rectangular baking dish (7 X 11-inch). Spread about ½ cup of the sauce on the bottom of the pan.
• Place polenta rounds to cover the bottom of the pan. If you need to cut some of the rounds in half to make them fit evenly, that is fine.
• Top with the vegetable mixture. Spoon the ricotta mixture over the vegetables and spread out evenly with a spatula. Top with 1 cup of the shredded mozzarella cheese. Pour half of the marinara sauce over the cheese. Add another layer of polenta rounds. Top with remaining sauce and the remaining mozzarella cheese, ending with the cheese. Sprinkle Parmesan cheese over the top.
• Cover the baking dish with aluminum foil and bake for 25 minutes. Carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and the dish is bubbly.
• I like to turn the oven to broil and broil for 1 to 2 minutes so the cheese can get browned on top.
• Remove from the oven and let cool for 10 minutes. Garnish with fresh basil and crushed red pepper flakes.

Serving Suggestions

Lasagna is a hearty meal, but I always like to serve a few side dishes on the side. Here are a few of our favorites.

• Arugula Salad
• Simple Kale Salad
• Easy Green Salad
• Bruschetta
• Garlic Bread
• Roasted Green Beans
• Roasted Broccoli

How to Store

Let the lasagna cool completely. You can cover the pan tightly with plastic wrap or foil or transfer the lasagna to an airtight container and store in the refrigerator for up to 5 days.

You can freeze the lasagna in a freezer container for up to 2 months. Thaw and reheat in a 350 degree F oven until heated through and cheese is melted. You can also reheat individual portions in the microwave.

More Dinner Recipes

• Baked Ziti
• Vegetable Lasagna
• Baked Spaghetti
• 4-Ingredient Ravioli Lasagna
• Spinach Artichoke Lasagna Roll-Ups

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Main Dishes

Polenta Lasagna

Polenta Lasagna- this hearty lasagna is made with store-bought polenta, marinara sauce, vegetables, and of course lots of cheese! It is super easy to make, gluten-free, and delicious! The perfect meal for weeknights or easy entertaining!

4.58 from 19 votes

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Prep Time 10 minutes mins

Total Time 55 minutes mins

Cuisine Italian

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 8 oz mushrooms, sliced
• 4 cups packed spinach
• 4 garlic cloves, minced
• 1 cup ricotta cheese
• 1 large egg
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 18 oz tube polenta
• 24 oz marinara sauce
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup shredded Parmesan cheese
• Garnish: freshly chopped basil and crushed red pepper flakes

Instructions

 

• Preheat oven to 375 degrees F.
• In a large skillet, heat the olive oil over medium-high heat. Add the onion, red pepper, and mushrooms. Cook until tender, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside.
• In a small bowl, combine the ricotta cheese, egg, dried basil, and oregano. Stir until smooth.
• Use a sharp knife to thinly slice the polenta, about 1/4-inch thick.
• Grease a 2-quart rectangular baking dish (7 X 11-inch). Spread about ½ cup of the sauce on the bottom of the pan.
• Place polenta rounds to cover the bottom of the pan. If you need to cut some of the rounds in half to make them fit evenly, that is fine.
• Top with the vegetable mixture. Spoon the ricotta mixture over the vegetables and spread out evenly with a spatula. Top with 1 cup of the shredded mozzarella cheese. Pour half of the marinara sauce over the cheese. Add another layer of polenta rounds. Top with remaining sauce and the remaining mozzarella cheese, ending with the cheese. Sprinkle Parmesan cheese over the top.
• Cover the baking dish with aluminum foil and bake for 25 minutes. Carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and the dish is bubbly.
• Turn the oven to broil. Broil for 1 to 2 minutes, or until the cheese is lightly browned on top. Remove from the oven and let cool for 10 minutes. Garnish with fresh basil and crushed red pepper flakes, if using. Cut into squares and serve warm.

Nutrition

Calories: 175kcal, Carbohydrates: 12g, Protein: 11g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 514mg, Potassium: 390mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1778IU, Vitamin C: 20mg, Calcium: 212mg, Iron: 1mg

Keywords lasagna

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