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Gluten-free variation of vegan lasagna.
Preheat the oven to 375º F.
Heat a stainless steel pan to mercury ball temp.
Spread about ¾ cup of the marinara sauce the bottom of a 2-quart baking dish, then arrange the polenta slices in a single layer on top of the sauce.
4 Pour this Tomato-Fredo sauce evenly over the surface concentrating on the center. Drizzle regular marinara around edges and zig-zag design over entire top.
5 Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until hot
6 Let stand for 5-10 minutes or so, then serve. Garnish each serving with fresh basil if desired. Serve with salad.