This polenta lasagna recipe is so easy and a fun twist on the Italian favorite! My version is made with hot Italian sausage, but simply omit if you prefer to keep things vegetarian. It can easily be prepped ahead of time and freezes beautifully. This polenta casserole makes a great meal for families with new babies or when you’re feeding a crowd!
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I love polenta. Love it. I’m a sucker for smooth textures. Mashed potatoes are my favorite side, I always order the grits, and polenta is a major draw when it’s on the menu.
One of my friends told me she had polenta lasagna at a restaurant and I was like YES MUST MAKE. And it was as good as it sounds.
I’d argue this is even easier to put together than traditional lasagna, if not as easy.
How to Make Polenta Lasagna
You only need a few ingredients to make polenta lasagna:
- Marinara sauce. Store bought or homemade, no judgement here.
- Pre-made polenta. Yep, the kind in a tube. You can get it at most grocery stores, including Trader Joe’s.
- Ricotta cheese (with an egg mixed in!)
- Shredded mozzarella or Italian blend
- Hot Italian Sausage. You can use mild if you prefer. I use hot Italian chicken sausage (available locally in Portland at New Seasons). If you want to make this dish vegetarian, simply leave it out!
Then: layer! Frankly, the order doesn’t matter much, but I suggest:
- Marinara
- Polenta discs
- Sausage
- Ricotta
- Italian blend
- Repeat!
Cover the baking dish with foil and bake at 400 degrees F for 20 minutes, then remove the foil and bake for another 25 minutes. The longer you bake it, the more tender the polenta will be.
Tips for Making Polenta Lasagna
- Want to make this vegetarian? Just omit the sausage.
- Hot Italian chicken sausage makes this dish a little lighter.
- Don’t skip the foil: the top will cook way more quickly than the interior.
- The longer you cook the lasagna, the more the polenta will fall apart. I like it pretty tender.
- You can assemble this dish 3 days in advance and keep it in the fridge.
- This dish freezes really well!
- Use a 9×13 inch baking dish for this. Like my dish? Get it!
What to Serve with Polenta Lasagna
If you want some bread to serve, try my quick and easy focaccia bread. To make sure you get some veggies in with this hearty dish, whip up my Warm Brussels Sprouts Caesar. This dish goes great with a bold, Italian red. Might I suggest a tempranillo?
Video of Polenta Lasagna Recipe
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Polenta Lasagna
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Cuisine: Italian
Description
This polenta lasagna recipe is so easy and a fun twist on the Italian favorite! My version is made with hot Italian sausage, but simply omit if you prefer to keep things vegetarian. It can easily be prepped ahead of time and freezes beautifully. This polenta casserole makes a great meal for families with new babies or when you’re feeding a crowd!
Ingredients
1 25 oz jar marinara
1.5 18 oz tubes polenta
2 lbs hot Italian sausage, browned
1 cup ricotta cheese
1 egg
1.5 cups Italian blend cheese
Instructions
- Preheat oven to 400 degrees F.
- Slice polenta logs into slices a little thinner than 1/2 inch.
- In a small bowl, mix the ricotta with the egg and set aside.
- Spoon about 1/4 cup of the marinara sauce into the bottom of a 9×12 inch baking dish and spread it evenly.
- Arrange polenta slices to cover the bottom of the baking dish. You may need to slice some of the rounds in half to fill in gaps.
- Cover the polenta layer with half of the cooked Italian sausage.
- Top with spoonfuls of the ricotta mixture, then a layer of Italian blend cheese.
- Repeat the layers, ending with the cheese.
- Cover the baking dish with foil and bake in preheated oven for 20 minutes. Remove the foil and continue baking for another 25 minutes, until top is browned and bubbly.
- Let cool on counter for 15 minutes before cutting into slices and serving.
Notes
- Want to make this vegetarian? Just omit the sausage.
- Hot Italian chicken sausage makes this dish a little lighter.
- Don’t skip the foil: the top will cook way more quickly than the interior.
- The longer you cook the lasagna, the more the polenta will fall apart. I like it pretty tender.
- You can assemble this dish 3 days in advance and keep it in the fridge.
- This polenta lasagna freezes really well!
Keywords: polenta lasagna
This looks DELICIOUS! I love polenta, too. I’ve been known to buy the stuff in a tube, slice it up, top it with some marinara and shredded parm, and then just broil the crap out of it. *Italian finger kiss thing*
I just showed this to my husband and he is on board. Can’t wait to make it!
★★★★★