Vegan Polenta Lasagna

Step 1

Preheat oven to 350 degrees.

Step 2

Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.

Step 3

Water saute the onion in a large nonstick pan over medium-high heat until tender. Add sausage and use a spatula to break it up until it’s crumbled into small pieces. Add more water as necessary.

Step 4

Add mushrooms, zucchini, eggplant, and garlic. Saute until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.

Step 5

Arrange 9 polenta slices over the marinara in baking dish, and top evenly with half of vegetable mixture.

Step 6

Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.

Step 7

Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.