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4.56 from 18 votes

Polenta Lasagna

Recipe from Two Peas and Their Pod

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!
Prep Time10 minutes
45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Keyword: lasagna
Servings: 12
Calories: 175kcal


  • 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


  • 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.


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