Polenta Lasagna

Name: Polenta Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 x 18-ounce tubes of polenta (store-bought). Or make your own- recipe below; 6 ounces Ricotta cheese (or sub this vegan tofu ricotta ) about 1-1 1/2 cups; 1-2 cups grated mozzarella cheese (or use smoked mozzarella for great flavor, jack, or use melty vegan cheese); Generous pinch salt, pepper and nutmeg; 2 tablespoons olive oil; one onion, diced; 4-6 garlic cloves, roughly chopped; 12-16 ounces mushrooms (sliced); ½ teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon Italian seasoning ( or use 1 tablespoon fresh rosemary or thyme); 2 heaping handfuls baby spinach, chopped ( or 8 ounces frozen); 1 roasted red pepper (out of a jar is OK), about 1/2 cup – 3/4 cup total; 14-ounce can of diced tomatoes, drained; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon Italian seasoning; 1/2 teaspoon salt and black pepper; 1 teaspoon sugar; 1 cup packed basil (or Italian parsley); 1-2 teaspoons lemon zest; ½ cup olive oil; 1 fat garlic clove; salt and pepper to taste; 8 cups of water; 2 teaspoons salt; 2 teaspoons granulated garlic powder; 2 cups cornmeal; olive oil for coating sheet pan

Instructions

Prep:45minCook:45min

This Polenta Lasagna is made with layers of firm polenta, a savory spinach mushroom filling, melty cheese, and a roasted red pepper sauce. If making polenta from scratch, allow 8 hours for refrigeration. Vegetarian and gluten-free. Vegan-adaptable.

Updated at: Sat, 12 Sep 2026 00:09:12 GMT