4.6 from 57 votes
Polenta Lasagna
Polenta Lasagna layers sliced polenta rounds with sautéed vegetables, ricotta cheese mixture, marinara sauce, and cheeses to create a hearty vegetarian casserole. The polenta provides a firm, moist base that replaces traditional pasta sheets, while the combination of mushrooms, spinach, and peppers offers depth and texture. Melted mozzarella and Parmesan cheese bind the layers and add richness, making this a flavorful alternative to classic lasagna.
Prep Time
10 mins
Additional Time
45 mins
Total Time
55 mins
Servings:
12
Calories:
175 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 8 oz mushroom sliced
- 4 cups spinach packed
- 4 garlic minced, cloves
- 1 cup ricotta cheese
- 1 egg large
- 1/2 teaspoon basil dried
- 1/4 teaspoon oregano dried
- 18 oz polenta tube form
- 24 oz marinara sauce
- 2 cups mozzarella cheese divided, shredded
- 1/2 cup Parmesan Cheese shredded
- basil garnish, freshly chopped basil
- crushed red pepper flakes garnish, freshly chopped basil
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 1/2 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.
Cup of Yum
Nutrition Information
Calories
175kcal
(9%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
42mg
(14%)
Sodium
514mg
(21%)
Potassium
390mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1778IU
(36%)
Vitamin C
20mg
(22%)
Calcium
212mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 175
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 514mg | 21% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1778IU | 36% |
| Vitamin C | 20mg | 22% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.