Vegetable Polenta Lasagna
Transform your weeknight dinner routine with this irresistible Vegetable Polenta Lasagna, a hearty and gluten-free twist on the classic Italian favorite. This stunning dish layers creamy, homemade polenta with roasted zucchini, eggplant, and red bell pepper, all infused with fragrant Italian seasoning. Fresh spinach adds a nutritious boost, while marinara sauce and a blend of mozzarella and Parmesan cheeses bring rich, satisfying flavors to every bite. Perfectly baked to golden, bubbly perfection, this recipe offers a comforting yet healthy option for vegetarians and carb-conscious foodies alike. Serve it fresh out of the oven as a crowd-pleasing main course or make it ahead for meal prep convenience—either way, it's guaranteed to delight!
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Recipe Information
Ingredients
- 1 cup Polenta (dry cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 3 cups Jarred marinara sauce
- 2 medium Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 4 cups Spinach (fresh)
- 2 teaspoons Italian seasoning
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Prepare the polenta: In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Gradually whisk in the polenta, stirring constantly to avoid lumps. Lower the heat and simmer for about 10 minutes, stirring frequently, until thickened. Remove from heat and stir in 1 tablespoon of olive oil. Spread the polenta evenly onto a parchment-lined baking sheet to create a 1/2-inch thick layer. Let it cool and set, about 20 minutes.
While the polenta is setting, prepare the vegetables: Slice the zucchini, eggplant, and red bell pepper into thin rounds or strips. Chop the onion and mince the garlic. Toss all vegetables together with 1 tablespoon of olive oil, Italian seasoning, and black pepper.
Spread the vegetables onto a large baking sheet and roast in the oven for 20 minutes, stirring halfway through. Remove from the oven and set aside.
In a large skillet over medium heat, wilt the spinach for 2–3 minutes, stirring occasionally, and set aside.
Assemble the lasagna: Grease a 9x13-inch baking dish. Cut the cooled polenta into even rectangular pieces and layer enough pieces to cover the bottom of the dish. Spread 1 cup of marinara sauce over the polenta layer. Add half of the roasted vegetables and half of the spinach, then sprinkle 2/3 cup of mozzarella cheese and 1/3 cup of Parmesan cheese.
Repeat the layers: polenta, marinara sauce, roasted vegetables, spinach, mozzarella cheese, and Parmesan cheese. Finish with a final layer of marinara sauce and the remaining cheese on top.
Bake the lasagna: Reduce the oven temperature to 375°F (190°C) and bake for 25–30 minutes, until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 12438 mg | 541% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 89.9 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2950 mg | 227% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4977 mg | 106% | |
*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.
