Sausage and Mushroom Polenta Lasagna
Experience layers of Italian-inspired comfort in this rich and hearty Sausage and Mushroom Polenta Lasagna. Swapping traditional pasta for creamy Parmesan-infused polenta, this recipe delivers a unique twist on the classic dish. The savory combination of crumbled Italian sausage, earthy cremini mushrooms, and a robust tomato-based sauce creates a flavorful foundation, while ricotta and mozzarella cheeses add indulgent creaminess to each bite. Perfect for family dinners or special gatherings, this gluten-free alternative is baked to bubbly perfection with a golden cheese topping that’s impossible to resist. Easy to prepare and elegantly layered, this polenta lasagna is a standout dish that brings warmth and sophistication to your table.
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Recipe Information
Ingredients
- 2 cups polenta (instant or regular)
- 4 cups water
- 1 cup milk
- 2 tablespoons unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick cooking spray.
To make the polenta, bring 4 cups of water and 1 cup of milk to a boil in a medium saucepan. Slowly whisk in the polenta and reduce the heat to low. Cook, stirring frequently, until thickened (about 5 minutes for instant polenta; 20–30 minutes for regular polenta). Stir in butter, Parmesan cheese, and a pinch of salt. Remove from heat and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook, breaking it into smaller pieces, until browned and cooked through (about 5–7 minutes). Remove sausage from the skillet and set aside.
In the same skillet, add the mushrooms and onion. Cook until softened and browned (about 6–8 minutes). Stir in the minced garlic and cook for 1 minute, or until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 10–15 minutes, stirring occasionally. Add the cooked sausage back into the sauce and mix to combine.
Spread a thin layer of the sausage and mushroom sauce in the prepared baking dish. Spoon half of the cooked polenta over the sauce, spreading it evenly. Top with half of the ricotta cheese and half of the shredded mozzarella.
Repeat the layers: spread another thin layer of sauce, followed by the remaining polenta, ricotta, and mozzarella. Finish with a generous layer of sauce and a sprinkle of Parmesan cheese, if desired.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your delicious Sausage and Mushroom Polenta Lasagna!
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 7717 mg | 336% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 48.5 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3706 mg | 285% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4578 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
