Gluten Free Lasagna with Polenta and Vegetables
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Polenta replaces traditional lasagna noodles in this hearty, satisfying, gluten free lasagna! Packed with fresh vegetables, Italian spices and cheese, it’s a vegetarian friendly dish that the whole family will love.
We love lasagna in our house! Lasagna, when done correctly, can take 90 minutes-2 hours to make. Usually, I don’t have that kind of time, but that doesn’t mean I have to give up making lasagna! This Gluten Free Lasagna with Polenta and Vegetables is the perfect, quick and easy recipe – ready in under 45 minutes and just as satisfying as the traditional version!
I love this twist on the traditional version of lasagna. Fresh, sliced polenta replaces the noodles, a mix of shredded cheeses make it rich but not too heavy, and seasonal veggies cooked with Italian spices add texture and flavor to this recipe. I was originally inspired by this recipe from EatingWell, but modified it significantly to make it even more flavorful and healthy — to appeal to meat-eaters, picky-eaters, vegetarians and gluten-free diets alike! It’s a healthy vegetarian Italian recipe!
This recipe makes 8 HUGE servings, and it’s a wonderful balanced meal with the fiber and healthy goodness from the veggies, the protein from the cheese, and the whole grains from the polenta.
It also makes for amazing leftovers, and will last in the fridge for up to 4 days!
Tools and Equipment You’ll Need
How To Make This Gluten Free Lasagna – Step By Step
Step 1: Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, zucchini, garlic, salt and pepper, Italian seasoning and crushed red pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
Step 2: Add spinach; cook until wilted, stirring once, about 3 minutes. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
Step 3: Slice polenta, and place half of the polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
Step 4: Sprinkle with 1/4 cup cheese.
Step 5: Top with the zucchini/spinach mixture and sprinkle with 1/4 cup cheese.
Step 6: Repeat: one more layer of polenta, one layer of veggies, and the remaining cheese on top.
Step 7: Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
Step 8: Let stand for about 5 minutes before serving.
Is Polenta Healthy For You?
The short answer is, yes! Polenta is made from cornmeal – so if you’re using organic polenta it is a great gluten-free alternative in many recipes. Other than being gluten-free, polenta has a number of health benefits including:
- High in fiber
- A good source of complex carbs, making it low glycemic. This means it’s broken down more slowly and takes longer to digest, keeping your blood sugar levels steady.
- Rich in Vitamin A and C, and a good source of carotenoids
Is this polenta and garden vegetable lasagna kid-friendly?
You might be surprised, but yes it is! The combination of the cheese, creamy polenta and fragrant spices makes this a dish that the whole family (picky kids included) will love. If you have an especially picky eater who can’t stand looking at a vegetable, I recommend chopping up the veggies in this dish super super small so that they blend into the sauce and aren’t very noticeable. You can even use a food processor to finely chop the veggies to make it easier to “hide” them in the dish 🙂
What does Polenta taste like?
Polenta is made from ground yellow corn and is super mild in flavor. I’d say that polenta tastes like a coarser version of grits. One of the great things about polenta is that it tends to take on the flavor of anything it’s mixed with – which makes it the perfect gluten-free substitute for lasagna noodles in this dish!
How do you use cooked polenta?
While you can make polenta from scratch at home, there are wonderful pre-cooked varieties (that come in the shape of a tube) available in the grocery store. This “tubed” version is what I used in this dish – and it’s a great option for any kind of layering dish.
You can use cooked polenta as a substitute for gluten-free pasta noodles (like I did here), as part of a Mexican casserole for some corn flavor, fried up like mini pancakes as part of a breakfast, grilled alongside other ingredients, or even cut up into fries and baked!
Top Tips For This Gluten Free Lasagna
- Use a pasta sauce that is all natural with no added sugar.
- You can use any kind of shredded cheese you like in this recipe. I opted for sharper parmesan, but mozzarella or goat cheese would taste fabulous as well!
- This is a great “clean out your fridge” recipe. If you don’t have the veggies I used, you can use just about any vegetable in this recipe and it will work great!
- If you need to make this ahead of time, assemble everything the day before and refrigerate — unbaked and covered — for up to 24 hours.
- Let stand for 15 minutes before cutting and serving.
Check Out These Other Delicious Meatless Italian Dishes!
- Pasta with Sundried Tomatoes and Feta
- Vegetable Polenta
- Vegan Eggplant Parmesan
- Vegan Minestrone Soup
- Low Carb Gluten Free Zucchini Lasagna
If you have tried this gluten free lasagna recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
Gluten Free Lasagna with Polenta and Vegetables
Polenta replaces traditional lasagna noodles in this hearty, gluten-free, satisfying casserole! Packed with fresh vegetables, Italian spices and cheese, it's a vegetarian friendly dish that the whole family will love.
Servings: 8 servings
Calories: 215kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 red onion
- 3 yellow/orange or red peppers diced
- 7 cloves garlic minced
- 4 zucchini finely diced
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ tbsp dried Italian seasoning or more to taste
- Pinch crushed red pepper
- 8-10 ounces baby spinach chopped
- 1 jar of spaghetti sauce make sure to get one that’s all-natural, with no sugar added – I like Muir Glen Organic Garden Vegetable sauce
- 32 ounces prepared organic polenta (about two 16oz "rolls" of polenta) sliced lengthwise into thin slices
- 1½ cups shredded parmesan cheese divided
Instructions
- Preheat oven to 450 degree F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, zucchini, garlic, salt and pepper, Italian seasoning and crushed red pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
- Add spinach; cook until wilted, stirring once, about 3 minutes.
- Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
- Slice polenta, and place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
- Sprinkle with 1/4 cup cheese, top with the zucchini/spinach mixture and sprinkle with 1/4 cup cheese. Then repeat: one more layer of polenta, one layer of veggies, and the remaining cheese on top.
- Bake until bubbling and the cheese has just melted, 12 to 15 minutes. Let stand for about 5 minutes before serving.
Notes
Top Tips For This Gluten Free Lasagna
- Use a pasta sauce that is all natural with no added sugar.
- You can use any kind of shredded cheese you like in this recipe. I opted for sharper parmesan, but mozzarella or goat cheese would taste fabulous as well!
- This is a great “clean out your fridge” recipe. If you don’t have the veggies I used, you can use just about any vegetable in this recipe and it will work great!
- If you need to make this ahead of time, assemble everything the day before and refrigerate — unbaked and covered — for up to 24 hours.
- Let stand for 15 minutes before cutting and serving.
Nutrition
Calories: 215kcal | Carbohydrates: 26.3g | Protein: 10.4g | Fat: 7g | Saturated Fat: 3g | Sodium: 880mg | Potassium: 547mg | Fiber: 5g | Sugar: 5g
I’ve never heard of polenta and had to look it up. It sounds delicious and something that I would be interested in trying. I’m like you and love lasagna but it takes forever to make. Plus, this version is healthy and full of veggies. We will have to give it a try soon.
Polenta isn’t the most common ingredient but it’s so easy to use and tastes delicious too! Hope you enjoy this recipe when you try it!
I like putting veggies into my lasagna as well. It just adds a nice flair to it and is super tasty.
I agree!! Veggies add texture and flavor (and as a side benefit, a ton of nutrition too!)
I have never had lasagna like this. I am intrigued. I will have to make it this way and see if the kids eat it or not. I know I would!
Yay! Can’t wait to hear how it turns out for you and your family Amber! 🙂
What a great twist to a lasagna recipe. I have to make sure I pickup the items to make this recipe. It looks super savory.
Thanks Tasheena! I’m sure you will love it!
I have never cooked with polenta but it seems like a great pasta alternative in this recipe. That lasagna is a perfect meal for us for a change from my usual lasagna.
It really is a great pasta alternative (and as an added plus it’s gluten free!) Can’t wait to hear how it turns out for you!
I have never tried lasagna this way but it is a healthier change and it looks great.
Thank you so much Denise!! I’m sure you will love it!
I made this receipe yesterday. I had never cooked with polenta before and have to say, it’s the best thing I have made in a very long time. I used homemade marinara sauce and it is absolutely delish!!!!! I’m on your sight now looking for my next cooking adventure. Thanks for blogging! 🙂
Hooray!!! I’m sooo happy to hear that Tracy 🙂 Love the idea of using homemade marinara sauce with this as well! Thanks for letting me know!
Hello, this looks so good and I plan to make it this weekend. Is there something I can use to replace the zucchini? Every time I use it in a casserole it produces so much liquid. Maybe it will be absorbed by the polenta. Your thoughts?
Hi Yvette! I didn’t have any issues with the zucchini making this recipe too liquid-y, I think the key is to making sure you don’t cook the zucchini down too much. But if you don’t want to risk it, you can replace it with carrots, any other squash, or just more bell peppers (red, yellow, orange, green – any kind will work). Hope that helps, let me know how it turns out!
Hi Anjali, I made the recipe this weekend and it was delicious!! I decided to try it your way first by using the zucchini and it worked out just fine. I added mushrooms and I also used a slotted spoon when transferring the vegetable mixture to the baking dish. This recipe is definitely a keeper. Thanks for all you do!!
Oh that’s so great! I’m glad the zucchini worked out. And yes! Using a slotted spoon is a great tip 🙂 Thanks Yvette!
oh my… this looks so good. Must try soon.
hehe yay! I’m sure you will love it Katie!
This looks really great! I wonder if my kids will eat it? Pinning now for a future meal. 🙂
Thanks Suzanne! I think your kids will like it! It kind of tastes & feels like lasagna, which I think is pretty kid-friendly 🙂 You’ll have to let me know how it turns out and what they say!
Looks amazing, I have to put in on my “to try” list. Think I will pin it right now 🙂
Hehe yay!! Thanks Sue!!
This recipe looks so good! I have used the exact polenta product and it is a time saver. Lots of great nutrition in this recipe. Thanks!
Thank you so much Christine!! And yes – isn’t that pre-made polenta amazing? It tastes so great too 🙂 I’m sure you will love this recipe!
I have never cooked with polenta before but I am going to give this one a try!
Awesome! You know, originally I was intimidated by cooking with polenta, but it is actually the easiest thing in the world. Let me know how this recipe turns out for you!
Anjali, thank you so much for posting all of your great recipes. I have made several, and they are healthy and delicious!
No problem at all Sarah! I’m so glad you’re enjoying my recipes!
made this and loved how fast I could make this 🙂
Woohoo! so happy to hear that Mona!
Mmmm – I love the idea of this. Healthy AND delicious!
Thanks so much! I’m sure you will love it!