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Ingredients
- Polenta (Coarse cornmeal): about 2 cups
- 6 cups water or vegetable broth
- 1 teaspoon salt
- 2 tablespoons butter
- Dairy-free Marinara Sauce (approx. 2 cups) Home-made or store bought
- 2 cups ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 Cup shredded parmesan cheese
- Sauté 2 cups of vegetables (spinach, mushrooms, zucchini or anything you like)
- 1 lb. browned ground beef or Italian sausage (if desired)
- Sprig of fresh basil (for garnish, optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the lentils: Add 6 cups of water or vegetable broth to a large pot and bring to a boil. Put in the salt and add polenta while whisking. Turn the heat to low and cook, stirring often for about 30 minutes or until thickened and creamy. Stir in butter at the end. As it will be done, switch off the flame and let it cool a little.
- Layer the Lasagna: Oven preheats to 375°F (190 °C) Butter a 9 x 13-inch baking dish. Place about 1/3 of the polenta mixture in a thin, even layer on the bottom. Take a spatula and just gently smooth it out.
- Add Filling: Top the polenta with a layer of marinara sauce. Top with half of the ricotta cheese, sautéed veggies or meat, and 1/3rd shredded mozzarella. Sprinkle with Parmesan.
- Repeat Layers: Layer with more polenta, sauce, ricotta, veggies, meat, or whatever you have got, mozzarella, and parm. Top the 12 sheets of marinara sauce with another layer of polenta and finish along with more mozzarella and Parmesan cheese.
- Bake the lasagna: Finally, foil the dish and bake in a 325-degree oven for about twenty-five minutes. Uncover and bake for another 10 to 15 minutes or until the cheese has turned golden brown.
- Let It Rest: After the lasagna has been baked, allow it to cool slightly for about 10 minutes before slicing into. Serve topped with fresh basil. Pair with our Garlic Bread or Caprese Salad for a full Italian-inspired meal
Tips and Variations
- For a vegetarian version, sauté spinach, mushrooms, bell pepper, and/or zucchini instead; if you are feeling like a little extra meatiness, add in some eggplant too.
- Up with (Meat Option): Ground beef, Italian sausage, or even some shredded chicken in between the layers for a more meaty lasagna.
- Play Around with Cheese: Sub in cottage cheese for ricotta, or go lighter on the mozzarella. For a different taste, try goat cheese.
- Sauce: You can use a classic marinara base or even layer in just enough béchamel sauce for an added closer to traditional lasagna flavor profile.
- Advance Preparation: You can assemble this lasagna and keep it in the refrigerator for up to 24 hours before baking. It is excellent to portion and freeze also.
Looking for vegetarian recipes? Don’t miss our Vegetarian Spring Rolls or Crock Pot Vegetarian Chili.
Nutrition Information
- Calories: You will get 549 calories with this meal.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 27 g of carbohydrates is obtained.
- Protein: An amount of 37 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 66 g is served, which helps you to keep on the diet track.
- Cholesterol: 142 mg of cholesterol is obtained here.
- Sodium: 428 mg of sodium is used.
- Fiber: 5 g of fiber is obtained here.
- Sugars: A 7g of sugar is contained here depending on the fruits and honey used.
Polenta Lasagna have layers that are made with creamy polenta instead of pasta, which makes for a wonderfully filling and gluten-free base. Filled with the delicious ingredients of marinara sauce, cheese, and your favorite veggies or meats, this comforting and filling dish is perfect for family dinner or meal. It is also very versatile, so it can be suited to your liking with different fillings.
