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Polenta Lasagna

Polenta Lasagna
Yes, its kinda ugly but it tasted good!

There are a few things I will always order if I see it on a menu: polenta and brussels sprouts. My cousin made a vegetarian version of this lasagna a few months ago and it was awesome. You can put whatever you want in it. Hers had portabellas, ricotta, spinach and yellow squash. I made mine with spicy Italian sausage, padron peppers, eggplant, green pattypan squash, and a mixture of parmesan and cheddar cheese.

The recipe is super flexible based on whatever you have around. I think I need to find another brand for polenta in a tube because mine didn’t get as mushy as my cousin’s. Oh well…still good and an easy way to sneak in a lot of vegetables. I could reduce or eliminate the meat entirely.

Polenta Lasagna

Polenta Lasagna

Polenta Lasagna (adapted from MyRecipes)

  • 26 oz. jar of marinara
  • 1 white onion, chopped
  • 1 basket padron peppers
  • 2 spicy italian sausages, casings removed
  • 1 cup mushrooms, chopped
  • 1 pattypan squash, chopped (or zucchini)
  • 1 small eggplant, roasted and chopped
  • 2 garlic cloves, minced
  • 16 oz. tube of polenta, cut into 18 slices
  • mozzarella cheese (or whatever you have
  1. Preheat oven to 350F
  2. Spoon 1/2 cup of marinara in an 8×8 baking dish to cover bottom and set aside.
  3. Brown sausage and set aside.
  4. Add extra oil if necessary to sautee onions and peppers. When onions are translucent, add mushrooms, squash and garlic. When mushrooms are tender, add eggplant & remaining marinara and simmer until everything is cooked.
  5. Arrange 9 polenta slices over marinara in baking dish, top with half of the sauce mixture. Sprinkle cheese on top, layer remaining polenta, marinara & cheese.
  6. Cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes.

NOTE: Because my eggplant was so big, I had a smidge of pasta sauce left over, which went into the fridge for a single serving of pasta in the future.

Polenta Lasagna

Polenta Lasagna

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