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Vegan Lasagna

Vegan Polenta Lasagna

Vegan Polenta Lasagna

Vegan Polenta Lasagna

Vegan Polenta Lasagna Vegan Polenta Lasagna
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 180 calories 10 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 24oz. jar marinara sauce
1 cup chopped onion
1/2 cup peeled and chopped eggplant
1 tube Lightlife Gimme Lean sausage
1 cup chopped mushrooms
2 garlic cloves, minced
1 16oz. tube polenta, cut into 18 slices
1/2 cup Daiya Mozzarella Style Shreds

Preheat oven to 350 degrees.

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

marinara sauce

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.

onion mix

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

marinara sauce

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

marinara backing dish

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

marinara backing dish

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.

Vegan Polenta Lasagna

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