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Polenta Lasagna

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“Polenta with anything is wonderful! This is from Cooking Light, October 2005.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Spoon 1/2 cup marinara sauce into an 8" square baking dish to cover bottom, and set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion and bell pepper; sauté 4 minutes or until tender.
  5. Stir in sausage; cook 2 minutes.
  6. Add mushrooms, zucchini, garlic and Italian seasononing; saute 2 minutes or until mushrooms are tender, stirring frequently.
  7. Add marinara sauce; reduce heat, and simmer 10 minutes.
  8. Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture.
  9. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese.
  10. Top the polenta with remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
  11. Cover and bake for 30 minutes.
  12. Uncover and bake an additional 15 minutes or until bubbly.
  13. Let stand 5 minutes.
  14. Serve with a nice Chianti or other robust red wine.

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