Zucchini and Polenta Lasagna

  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 1:10 h
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 1-24oz. jar marinara sauce
  • 1 cup chopped onion
  • 2 small zucchini, sliced into 1/4 moons
  • 1 package Boca Meatless Ground Crumbles
  • 2 garlic cloves, minced
  • 1 16oz. tube polenta, cut into 18 slices (I used San Gennaro Sundried Tomato Garlic Polenta)
  • 1/2 cup Daiya Mozzarella Style Shreds


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

In a large skillet, add the onion and 2 Tbsp. water. Water saute the onion over medium-high heat until translucent. Add Boca Crumbles and 1/4 cup water to the skillet. Stir and cook until it’s heated through and broken into small pieces. Add more water as necessary to prevent sticking.

Step 4

Add zucchini and garlic. Cook for 5 minutes, stirring frequently. Add remaining marinara sauce/ reduce heat, and simmer 10 minutes.

Step 5

Arrange 9 polenta slices over the marinara in the baking dish. You might have to get creative to get them to fit.

Step 6

Top evenly with half the vegetable/crumbles mixture. Sprinkle 1/4 cup Daiya cheese over vegetable mixture. Arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup Daiya cheese.

Step 7

Cover with tin foil and bake at 350 degrees F for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.


Bon Appetit!

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