Ridic Delish Polenta Lasagna (Gluten Free!)

Lasagna is one of my favorite foods. A one stop shop for pasta, cheese, Italian flavors and marinara, how could anyone not go bananas for this love pie. Problem? Cheese and gluten-filled pasta pretty much make up this recipe in its entirety so I had to really get creative in creating a Vegan GF version. After patrolling a million cookbooks and cooking blogs I finally came up with the idea of using polenta as the “noodles” in my soon to be famous casserole. Polenta is naturally gluten-free but also hearty and dare I say even more satisfying and flavorful than using plain pasta in this dish. If you don’t have polenta or don’t want to use it feel free to use regular old lasagna noodles (Tinkiyada makes great gluten-free brown rice noodles) instead. However, I guarantee if you put in the extra effort with this recipe as stated you will lose your damn mind. Lose it! The polenta paired with a homemade cheese sauce and diaya mozzarella shreds makes this dish rival any traditional recipe and then some. I made this dish even more healthy and flavor packed by adding portabellos, kale, kalamata olives, and sun-dried tomatoes. Results please…. DOPEST LASAGNA EVER EVERRRRRRR. It is so nutrient dense, healthy, amazingly delicious and hearty. This is seriously restaurant good – it will be one of my dishes for an audition to Next Food Network Star no joke (dreams!). Make this anytime you want to really impress someone special or your parents (hi mom!). It takes a while, or as my mom says “it’s such a patchkie,” but I promise it’s well worth it. Get ready to have your mind blown.


  • 6 cups water
  • 1 and 1/2 cups plus 3 tbsp. yellow cornmeal (I used Bob’s Red Mill Gluten-Gluten free version)
  • 3 teaspoons salt

Put half of the water, cornmeal, and salt into a large microwavable casserole dish.

Cook at full power for 6 minutes. Stir well and cook again at high power for 4 more minutes. Remove from the microwave, stir well.

Spread the polenta into a greased lasagna dish so it forms an even layer about 1/4ish inch thick and set aside.

Cook the other half of the polenta the same way and spread in a greased dish the same size as the one above (this will be the noodles you will be layering on top).

Set that aside as well. Now on to the lasagna!


(inspired by Fat Free Vegan)

  • 1 recipe of my lasagna noodles
  • 1 large portabello mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
  • 4 cloves garlic, minced or pressed
  • 1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 2 cups-ish Marinara Sauce (homemade or from the jar – I used Whole Foods’ Eggplant marinara)
  • 1/3 cup kalamata olives, pitted and chopped
  • 1/3 cup sun-dried tomatoes
  • 1/2 cup daiya mozzarella cheese shreds

For the “Cheese” Sauce:

  • 1/2 cup extra-firm silken tofu
  • 1/2 cup unsweetened almond milk
  • 1/2 cup vegetable broth
  • 2 tbsp. tahini
  • 1 tsp. onion powder
  • 1 1/2 tbsp. nutritional yeast
  • 1/2 tsp. salt
  • 3 tsp. corn starch

Preheat oven to 375° F. Spray the bottom and sides of a 8×8-inch baking dish with non-stick olive oil spray and set aside.

Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.

Chop the onions and portabellos.

De-stem and chop the kale and set that aside. Prep is done.

Spray a non-stick pan with cooking spray and add a few tablespoons of water. Sauté the onions and portabellos until the mushrooms begin to exude their juices.


After - juicyyyy

Add the garlic and sauté for one more minute.

Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated.

Add the cheese sauce and cook, stirring, until thickened.

Check seasoning and add salt if needed (which I did). Remove from the heat.

Spread about a cup of the marinara sauce over the polenta in your lasagna dish.

Then spread the kale/portabello/cheese mixture over the sauce.

Sprinkle the chopped olives, sun-dried tomatoes and 1/4 cup diaya cheese over the kale mixture.

Take your other dish of polenta and cut it into lasagna noodle length strips. Layer in the polenta noodles on top.

Spread the remaining marinara sauce over the top and sprinkle with the rest of the diaya cheese.

Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.



I promise you will go absolutely bonkers for this dish. It’s my favorite entrée I have made for the blog thus far. I think in the future  – to make it just whole notha level status – I will add a layer of fresh roma tomatoes and basil, but it honestly is amazing just how it is. Hope you all enjoy this and do your best not to eat the whole pan in one sitting. It tastes great heated up the next day too! Enjoy love bugs!!!


Your Vegan Girlfriend


7 thoughts on “Ridic Delish Polenta Lasagna (Gluten Free!)

  1. Whoa! I made this recipe for a lactose-sensitive, an ominvore, and me (dairy allergic). We all had thirds. Nuff said!

  2. this was absolutely delicious. the leftovers taste even better the next day. thanks for introducing me to the power of polenta!

  3. Super Yummy. A bit liquify, but delicious! As an afterthought I thought I should’ve put some zucchini in here. It would make it more substantive and use some of the crazy amounts of zucchini I have! Next time for sure.

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