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 (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
- Preheat oven to 350F
- Spoon 1/2 cup of marinara in an 8×8 baking dish to cover bottom and set aside.
- Brown sausage and set aside.
- 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.
- 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.
- 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.