Vegan foods

Zucchini and Polenta Lasagna

Zucchini and Polenta Lasagna

Zucchini and Polenta Lasagna

  • 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

Zucchini and Polenta Lasagna

Preheat oven to 350 degrees.

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

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

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

Zucchini and Polenta Lasagna

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.

Zucchini and Polenta Lasagna

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.

Zucchini and Polenta Lasagna

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