Simple Polenta Lasagna Recipe

This polenta lasagna couldn’t be easier. The sausage can be omitted to make this vegetarian. It can be made ahead of time and freezes beautifully!

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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

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Slice polenta logs into slices a little thinner than 1/2 inch.

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In a small bowl, mix the ricotta with the egg and set aside.

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Spoon about 1/4 cup of the marinara sauce into the bottom of a 9×12 inch baking dish and spread it evenly.

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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.

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Cover the polenta layer with half of the cooked Italian sausage.

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Top with spoonfuls of the ricotta mixture, then a layer of Italian blend cheese.

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Repeat the layers, ending with the cheese.

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Cover the baking dish with foil and bake in 400F oven for 20 minutes. Remove foil & bake for 25 minutes, until top is browned and bubbly.

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Let cool on counter for 15 minutes before cutting into slices and serving.