Polenta Lasagna
Total Time
1 hour and 30 minutes
Prep Time
45 minutes
Cook Time
45 minutes
Rating
4.7 out of 5 stars
(29)
Ingredients
8 servings
- 2 x 18-ounce tubes of polenta (store-bought). OR See notes for making your own!
- 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, rough chopped
- 10-16 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
- 1 x 14 ounce can of diced tomatoes and their juices
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and 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 water
- 2 teaspoon salt
- 2 teaspoons granulated garlic powder
- 1 teaspoon Italian seasoning
- 2 cups cornmeal
- olive oil for coating sheet pan
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Preparation
Step 1
If making with homemade Polenta- make this first and let cool 8 hours in the fridge to set up. ( You could make this ahead, along with the sauce, filling and pesto drizzle.)
Step 2
Preheat oven to 400F (prep and assembly will take around 45 minutes- with store-bought polenta)
Step 3
Make filling
Step 4
Heat 1-2 tablespoon olive oil in a large skillet over medium-high heat. Saute the onion, stirring until tender, about 5 minutes, add garlic and cook 2 more minutes. Turn skillet to medium ( or medium-low) and add the mushrooms and add salt pepper and Italian seasoning, and saute until the mushrooms release their liquid and this evaporates, about 10 minutes. Add the chopped spinach and wilt and mix to combine, adding a splash of water if needed. Cook-off any liquid. Adjust salt to your taste.
Step 5
While the filling is cooking, make the Red Pepper sauce
Step 6
Add the diced tomatoes (and juices) to the blender and add the drained roasted pepper. Add 2 tablespoons olive oil, salt, pepper, smoked paprika, cumin and Italian herbs. Blend until creamy and smooth. If the sauce is too thick to get motor running, add a little water (a tablespoon at a time) just to get it going. Taste. It should have a sweet smoky flavor.
Step 7
Prep the two tubes of polenta if using store-bought
Step 8
(Remember to taste it) It’s easiest to cut the tube in half. Then in quarters, so each quarter yields 3 equal slices. So 12 slices each from each tube about 3/4 inch thick.
Step 9
Assemble
Step 10
Spray a 9×13 inch baking dish with olive oil. Place 1/2-2/3 cup sauce on the bottom, coating bottom evenly. Add the first layer of polenta ( There are 2 layers). Top with all the filling, spreading it out evenly. Dot with spoonfuls of ricotta. Sprinkle lightly with salt, pepper and nutmeg. Top with shredded cheese. Pour 1/2-¾ cup sauce lightly over the cheese. Then, top with a final layer of polenta. Pour sauce over top (you may not need all) and using a spatula , evenly coat the polenta evenly. Save the remaining sauce for touching up after your remove the foil. You could do this all ahead and refrigerate for 24 hours.
Step 11
At this point, you could add more cheese to the top, or keep it a little leaner, up to you. Cover tightly with parchment and foil and bake 20 minutes. Remove parchment/foil and bake uncovered for 15-20 more minutes until bubbling and warmed through. If you want it “saucy”, add more sauce.
Step 12
While it’s baking make the Pesto Drizzle. To make the pesto drizzle, simply place ingredients in a food processor and pulse until combined.
Step 13
When the polenta lasagna is finished cooking you could drizzle it lightly with the pesto or serve it on the side.
Step 14
Save recipe for the next time?
