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!


– 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

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 400F oven for 20 minutes. Remove foil & bake for 25 minutes, until top is browned and bubbly.

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