Polenta Lasagna Recipe
Polenta Lasagna Recipe photo by Taste of Home
Publisher Photo
Using polenta instead of pasta gives you an amazing twist on lasagna. We love the easy assembly. —Yevgeniya Farrer, Fremont, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1-1/2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon herbes de Provence
  • 1 tube (18 ounces) polenta, cut into 10 slices
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 piece equals 280 calories, 10 g fat (5 g saturated fat), 25 mg cholesterol, 1120 mg sodium, 32 g carbohydrate, 3 g fiber, 14 g protein.


  1. In a small bowl, mix marinara sauce, garlic powder and herbes de Provence. Arrange half of the polenta slices in a greased 8-in. skillet. Top with half of the sauce; sprinkle with 3/4 cup cheese. Repeat layers.
  2. Cook, uncovered, over medium heat 12-14 minutes or until bubbly. Cover; cook 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Polenta Lasagna in Taste of Home September/October 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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