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!
1 25 oz jar marinara
1.5 18 oz tubes polenta
2 lbs hot Italian sausage, browned
1 cup ricotta cheese
1.5 cups Italian blend cheese
- 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.
- 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