I layered creamy homemade polenta with sautéed mushrooms, spinach and a bright herb pesto under a smoky roasted red pepper sauce in a Vegetarian Polenta Lasagna that gives the classic Layered Polenta Casserole a fresh, gluten-free twist.

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I never expected to fall for a lasagna made from polenta, but here we are. Layering warm sheets of corn polenta, silky ricotta cheese and a bright red pepper sauce made from roasted red bell peppers somehow feels like cheating and brilliance at the same time.

It has that kind of chewy, comforting bite that keeps you sneaking tastes, and weird little contrasts that make you wonder why this isnt more popular. Part Layered Polenta Casserole, part unexpected dinner showstopper, it’s vegetarian and weirdly persuasive.

I cant promise you wont make it again next week.

Ingredients

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polenta gives corn flavor, lots of carbs and some fiber, comfort food.
roasted red peppers are sweet and smoky, high in vitamin C, brightens dish.
crushed tomatoes bring acidic tang and lycopene, keep things saucy and fresh.
mushrooms add earthy umami, low calorie and meaty texture that soaks up flavors nicely.
spinach is a leafy green rich in iron and folate, wilts down for freshness.
ricotta is creamy and mild, adds protein and calcium, makes layers tender and rich.
Parmesan gives a salty, nutty umami boost, a little goes a long way.
basil pesto packs herbs, nuts and oil, gives fat, brightness and herb punch.
olive oil and garlic add warmth, healthy fats and a savory, mouthwatering kick.

Ingredient Quantities

1 1/2 cups coarse cornmeal (polenta)

6 cups water or low sodium vegetable broth, or a mix of water + milk

1 1/2 teaspoons fine salt (for the polenta)

2 tablespoons unsalted butter

1 cup grated Parmesan, divided

OR 1 (1 lb) store bought polenta tube, sliced into 1/4 inch rounds (optional)

3 large red bell peppers, roasted, skins removed (or 1 12 oz jar roasted red peppers, drained)

1 (14 oz) can crushed tomatoes

1 small yellow onion, roughly chopped

3 cloves garlic, minced (or more cuz garlic is life)

2 tablespoons extra virgin olive oil, plus more for assembling

1/2 cup vegetable broth or water (for the red pepper sauce)

1/2 teaspoon red pepper flakes, optional

12 oz cremini or button mushrooms, sliced

10 oz fresh baby spinach (about 5 cups packed) or one standard bag

1 1/2 cups ricotta cheese (part skim ok)

1 large egg (to bind the ricotta), optional

2 cups shredded mozzarella, divided

1/4 teaspoon freshly ground black pepper

1 teaspoon dried oregano or 1 tablespoon fresh oregano, optional

1 tablespoon balsamic vinegar, optional (for sautéing mushrooms)

For the herb pesto: 1 cup packed fresh basil leaves, 1/4 cup fresh parsley (optional), 1/3 cup pine nuts or walnuts, 2 garlic cloves, 1/2 cup extra virgin olive oil, 1/4 cup grated Parmesan, 1 tablespoon lemon juice, salt & pepper

Fresh basil leaves and extra grated Parmesan for serving, optional

How to Make this

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1. Roast the peppers under a broiler or on a grill until blackened, put them in a bowl to steam for 10 minutes, peel and seed them, or just drain a 12 oz jar if you want faster; roughly chop and put aside.

2. Make the red pepper sauce: in a blender combine roasted peppers, 1 (14 oz) can crushed tomatoes, 1 small chopped yellow onion, 3 minced garlic cloves (use more cuz garlic is life), 2 tablespoons olive oil, 1/2 cup vegetable broth, 1/2 teaspoon red pepper flakes if you like heat, and salt and pepper; blitz until smooth, then simmer in a saucepan 10 to 12 minutes to marry the flavors and adjust salt.

3. Make the pesto: in a food processor pulse 1 cup packed basil, 1/4 cup parsley if using, 1/3 cup pine nuts or walnuts, 2 garlic cloves, 1/4 cup grated Parmesan, 1 tablespoon lemon juice, salt and pepper then stream in 1/2 cup extra virgin olive oil until you have a slightly loose pesto; taste and correct seasoning.

4. Cook the polenta: bring 6 cups water or low sodium vegetable broth or a mix of water plus milk to a boil with 1 1/2 teaspoons fine salt, slowly whisk in 1 1/2 cups coarse cornmeal, reduce heat to low and simmer, stirring often, about 20 to 25 minutes until thick and creamy and it pulls from the sides; stir in 2 tablespoons unsalted butter and 1/2 cup of the grated Parmesan (you have 1 cup Parmesan total divided), taste and set aside. Tip: use a heavy bottom pot and stir more at the end so it doesn’t stick.

5. If using store bought polenta tube instead: slice into 1/4 inch rounds and either pan sear in a little olive oil until golden on both sides or bake the slices on a sheet at 400 F for 12 minutes to firm up; if you made fresh polenta you can spread it into a shallow dish about 1/4 to 1/2 inch thick, cool until firm and cut rectangles to layer.

6. Prepare the filling veg: heat 2 tablespoons olive oil in a large skillet, cook 12 oz sliced cremini or button mushrooms until golden and most liquid evaporates, add 1 or 2 minced garlic cloves, 1 tablespoon balsamic vinegar if using, then add 10 oz fresh baby spinach and cook until wilted; season with 1/4 teaspoon freshly ground black pepper, salt and 1 teaspoon dried oregano or fresh if you like.

7. Mix the ricotta: in a bowl combine 1 1/2 cups ricotta, the optional large egg if you want a firmer set, 1/4 cup grated Parmesan (from the 1 cup divided), a pinch of salt and pepper; this will be your ricotta layer.

8. Assemble the lasagna in a lightly oiled 9×13 inch dish: spread a thin layer of red pepper sauce on the bottom, layer polenta pieces or a thin spooned layer of cooled polenta, spread some ricotta mixture, top with sautéed mushrooms and spinach, spoon some red pepper sauce, dot with pesto, and sprinkle with shredded mozzarella and a little Parmesan; repeat to make 2 or 3 layers finishing with sauce, the remaining mozzarella and the last of the divided Parmesan.

9. Bake at 375 F covered with foil for 20 minutes, remove foil and bake 10 to 15 more minutes until bubbly and golden; let rest 10 to 15 minutes so it firms up. Garnish with fresh basil leaves and extra grated Parmesan before serving.

Equipment Needed

1. Rimmed baking sheet or gas grill for roasting peppers
2. Large heatproof bowl and a clean kitchen towel for steaming the hot peppers
3. Blender for the red pepper sauce (a high speed one is best)
4. Food processor for the pesto
5. Heavy bottom pot for cooking the polenta plus a whisk to stir it often
6. Medium saucepan to simmer the red pepper sauce
7. Large skillet for sautéing mushrooms and spinach and a spatula or wooden spoon
8. 9×13 inch baking dish and aluminum foil for baking the assembled lasagna
9. Cutting board and a sharp chef knife for chopping veg and peppers
10. Measuring cups and spoons, cheese grater for Parmesan, and oven mitts for safety

FAQ

Q: Can I use a store bought polenta tube instead of cooking cornmeal? A: Yes, totally. Slice the tube into 1 1/4 inch rounds, brush or rub with olive oil and either pan sear or bake the slices until theyre golden so they hold up in the lasagna. You can skip the butter and some cheese you would add to cooked polenta, just taste as you go.

Q: How do I make lump free polenta from coarse cornmeal? A: Bring your water or broth to a boil, add the salt then slowly whisk in the cornmeal while stirring, lower heat and simmer, stir often, about 25 to 40 minutes for coarse cornmeal. Finish with butter and one cup Parmesan, spread into a pan to cool and firm before layering. If you use quick polenta it only takes 5 to 10 minutes but still stir well.

Q: My lasagna gets soggy, how do I prevent that? A: Dont overload with sauce, simmer the red pepper tomato sauce until it thickens. Squeeze excess moisture from cooked spinach, cook mushrooms until their liquid evaporates, and let freshly made polenta cool and set before assembling. Those small steps make a big difference.

Q: Can I make this vegan or lower dairy? A: Yep. Swap butter for olive oil, use cashew or tofu ricotta or store bought vegan ricotta, use vegan shredded cheese and nutritional yeast in place of Parmesan. Skip the egg in the ricotta or use a flax egg if you want a binder.

Q: What temp and time for baking and how do I know it is done? A: Bake at 375F until the top is bubbly and slightly browned, usually about 25 to 35 minutes for a refrigerated assembled dish. If it came straight from the fridge or was frozen expect 10 to 20 minutes more. Let it rest about 15 minutes before cutting so slices hold together.

Q: Can I make it ahead or freeze it? A: Yes. You can assemble up to 24 hours ahead and keep it covered in the fridge. For longer storage freeze unbaked tightly wrapped up to two months. Thaw overnight in the fridge, then bake a bit longer than a fresh one. Reheat leftovers in a 350F oven covered for even warming.

Polenta Lasagna! Recipe Substitutions and Variations

Coarse cornmeal / polenta: Try yellow corn grits or instant polenta. Use the same cup measure for grits; instant polenta cooks way faster so add it near the end and stir until thick. If you only have a store bought polenta tube, slice 1/4 inch rounds and layer them straightaway, no extra cooking, but brush with oil cuz they can dry out.
Ricotta: Swap with well drained cottage cheese blended smooth 1:1, or for a vegan option use silken tofu blended with a splash of lemon and a pinch of salt (same volume). If you’re using cottage cheese it’s fine to add the egg if you want extra bind, or leave it out if you like it softer.
Mushrooms: Use diced eggplant or zucchini for a similar meaty bite; cube and roast or salt the eggplant first to pull moisture, then sauté till browned. Cooked brown lentils also work great as a savory, meaty swap — use about 1 cup cooked lentils for the 12 oz mushrooms and season well.
Pesto nuts (pine nuts): Substitute toasted walnuts, almonds, or pepitas (pumpkin seeds) at the same volume. Toast them first for more flavor and maybe use a skosh less oil if they’re oily. If you’re nut free, sunflower seeds or extra grated Parmesan plus a touch more olive oil will still give body.

Pro Tips

1. Get the polenta to set and crisp right. Spread warm polenta in an oiled shallow pan to about a half inch thick and chill at least 30 to 45 minutes so it firms up. Slice and either brush with olive oil and sear in a hot skillet until golden both sides or bake on a sheet at 400 F until edges color. This gives you a nice textural contrast instead of mushy layers.

2. Keep the red pepper sauce bright. After you simmer it down, taste for acid and salt. If it tastes flat, a teaspoon of balsamic or a squeeze of lemon lifts it instantly. Add salt slowly cuz too much is hard to fix.

3. Make the pesto with texture and longer shelf life. Lightly toast the nuts first, pulse instead of pureeing so it stays a little chunky, and make it slightly looser with a bit more oil or lemon juice so it dots and swirls easily between layers. Store any leftovers under a thin film of oil in the fridge so it stays green.

4. Prevent watery filling layers. Cook mushrooms on high heat in batches so they brown and the liquid evaporates, then add the spinach just until wilted. Adding balsamic near the end of sautéing amps flavor without extra moisture. If the pan steams, the lasagna will get soggy.

5. Fix watery ricotta and make slicing neater. If your ricotta seems loose, let it drain in a fine sieve or cheesecloth for 10 to 15 minutes, or mix in the optional egg and a little grated Parmesan to help it bind. Assemble a little thinner with sauce between layers and let the baked dish rest 10 to 15 minutes before you cut, otherwise it will collapse.

Polenta Lasagna! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

520

kcal

Equipment: 1. Rimmed baking sheet or gas grill for roasting peppers
2. Large heatproof bowl and a clean kitchen towel for steaming the hot peppers
3. Blender for the red pepper sauce (a high speed one is best)
4. Food processor for the pesto
5. Heavy bottom pot for cooking the polenta plus a whisk to stir it often
6. Medium saucepan to simmer the red pepper sauce
7. Large skillet for sautéing mushrooms and spinach and a spatula or wooden spoon
8. 9×13 inch baking dish and aluminum foil for baking the assembled lasagna
9. Cutting board and a sharp chef knife for chopping veg and peppers
10. Measuring cups and spoons, cheese grater for Parmesan, and oven mitts for safety

Ingredients

1 1/2 cups coarse cornmeal (polenta)
6 cups water or low sodium vegetable broth, or a mix of water + milk
1 1/2 teaspoons fine salt (for the polenta)
2 tablespoons unsalted butter
1 cup grated Parmesan, divided
OR 1 (1 lb) store bought polenta tube, sliced into 1/4 inch rounds (optional)
3 large red bell peppers, roasted, skins removed (or 1 12 oz jar roasted red peppers, drained)
1 (14 oz) can crushed tomatoes
1 small yellow onion, roughly chopped
3 cloves garlic, minced (or more cuz garlic is life)
2 tablespoons extra virgin olive oil, plus more for assembling
1/2 cup vegetable broth or water (for the red pepper sauce)
1/2 teaspoon red pepper flakes, optional
12 oz cremini or button mushrooms, sliced
10 oz fresh baby spinach (about 5 cups packed) or one standard bag
1 1/2 cups ricotta cheese (part skim ok)
1 large egg (to bind the ricotta), optional
2 cups shredded mozzarella, divided
1/4 teaspoon freshly ground black pepper
1 teaspoon dried oregano or 1 tablespoon fresh oregano, optional
1 tablespoon balsamic vinegar, optional (for sautéing mushrooms)
For the herb pesto: 1 cup packed fresh basil leaves, 1/4 cup fresh parsley (optional), 1/3 cup pine nuts or walnuts, 2 garlic cloves, 1/2 cup extra virgin olive oil, 1/4 cup grated Parmesan, 1 tablespoon lemon juice, salt & pepper
Fresh basil leaves and extra grated Parmesan for serving, optional

Directions

Roast the peppers under a broiler or on a grill until blackened, put them in a bowl to steam for 10 minutes, peel and seed them, or just drain a 12 oz jar if you want faster; roughly chop and put aside.
Make the red pepper sauce: in a blender combine roasted peppers, 1 (14 oz) can crushed tomatoes, 1 small chopped yellow onion, 3 minced garlic cloves (use more cuz garlic is life), 2 tablespoons olive oil, 1/2 cup vegetable broth, 1/2 teaspoon red pepper flakes if you like heat, and salt and pepper; blitz until smooth, then simmer in a saucepan 10 to 12 minutes to marry the flavors and adjust salt.
Make the pesto: in a food processor pulse 1 cup packed basil, 1/4 cup parsley if using, 1/3 cup pine nuts or walnuts, 2 garlic cloves, 1/4 cup grated Parmesan, 1 tablespoon lemon juice, salt and pepper then stream in 1/2 cup extra virgin olive oil until you have a slightly loose pesto; taste and correct seasoning.
Cook the polenta: bring 6 cups water or low sodium vegetable broth or a mix of water plus milk to a boil with 1 1/2 teaspoons fine salt, slowly whisk in 1 1/2 cups coarse cornmeal, reduce heat to low and simmer, stirring often, about 20 to 25 minutes until thick and creamy and it pulls from the sides; stir in 2 tablespoons unsalted butter and 1/2 cup of the grated Parmesan (you have 1 cup Parmesan total divided), taste and set aside. Tip: use a heavy bottom pot and stir more at the end so it doesn't stick.
If using store bought polenta tube instead: slice into 1/4 inch rounds and either pan sear in a little olive oil until golden on both sides or bake the slices on a sheet at 400 F for 12 minutes to firm up; if you made fresh polenta you can spread it into a shallow dish about 1/4 to 1/2 inch thick, cool until firm and cut rectangles to layer.
Prepare the filling veg: heat 2 tablespoons olive oil in a large skillet, cook 12 oz sliced cremini or button mushrooms until golden and most liquid evaporates, add 1 or 2 minced garlic cloves, 1 tablespoon balsamic vinegar if using, then add 10 oz fresh baby spinach and cook until wilted; season with 1/4 teaspoon freshly ground black pepper, salt and 1 teaspoon dried oregano or fresh if you like.
Mix the ricotta: in a bowl combine 1 1/2 cups ricotta, the optional large egg if you want a firmer set, 1/4 cup grated Parmesan (from the 1 cup divided), a pinch of salt and pepper; this will be your ricotta layer.
Assemble the lasagna in a lightly oiled 9×13 inch dish: spread a thin layer of red pepper sauce on the bottom, layer polenta pieces or a thin spooned layer of cooled polenta, spread some ricotta mixture, top with sautéed mushrooms and spinach, spoon some red pepper sauce, dot with pesto, and sprinkle with shredded mozzarella and a little Parmesan; repeat to make 2 or 3 layers finishing with sauce, the remaining mozzarella and the last of the divided Parmesan.
Bake at 375 F covered with foil for 20 minutes, remove foil and bake 10 to 15 more minutes until bubbly and golden; let rest 10 to 15 minutes so it firms up. Garnish with fresh basil leaves and extra grated Parmesan before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.