Whole Food Polenta Lasagna

Gluten-free variation of vegan lasagna.

Tomato Sauce

  • 2 to 3 cups good-quality oil-free marinara sauce (depending on how saucy you like your dishes!)
  • 1small onion, diced
  • 1 rib celery, small dice
  • 1 small (or 4 baby cut) carrot, diced
  • 1 tsp garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)


  • 2 -3 medium zucchinis, sliced 1/4-inch thick
  • 8 oz mixed greens chard, baby kale and baby spinach, steamed until just wilted
  • 1 medium onion, small dice
  • 1 green or yellow bell pepper, small dice
  • 4 oz mini Bella or shitake mushrooms, chopped
  • 1 15oz can cannellini beans, drained and rinsed
  • Mixed leafy greens


  • 1 cup raw cashews soaked in water for at least 1 hour
  • 1 (14 ounce) can diced tomatoes with juices
  • 1/4 cup tomato paste
  • 1/4 teaspoon red pepper flakes, or to taste
  • Salt and pepper to taste
  • 2 (18 ounce) tube prepared polenta, cut into about 18 (1/2-inch) slices
  • Sliced fresh basil leaves for garnish, optional


Preheat the oven to 375º F.

Heat a stainless steel pan to mercury ball temp.

  1. Add onion, carrots, celery, green pepper and mushrooms and zucchini to the pan
  2. dry or steam sauté till onions are translucent
  3. Add the garlic and cook for 1 minute more, until very fragrant.
  4. Add the wine, thyme and rosemary. Raise the heat and bring the wine to a simmer, uncovered. When wine is bubbling, lower the heat and allow it to simmer until reduced by about half, about 5 minutes.
  5. Turn off heat, cover and set aside.

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.

  1. Arrange the zucchini, onion mixture over the polenta, followed by the spinach, chard and kale.


  • Put all the following in a high-speed blender and puree till smooth:
  •  soaked cashews
  • 1 14oz can diced tomatoes in sauce
  • 1/4 cup tomato paste
  • 1/4 teaspoon red pepper flakes, or to taste
  • Salt and pepper to taste

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.

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