Gluten Free Polenta and Zucchini Lasagna Recipe

Originally posted April 24, 2019

If you are craving lasagna and don’t have the time to cook lasagna noodles (regular or gluten-free), you can use a tube of pre-cooked polenta and raw zucchini slices to make this gluten-free polenta zucchini lasagna. If you don’t have or want to use zucchini, you could always opt for just polenta.

Besides skipping the pasta noodles, this version of lasagna doesn’t include any cheese. If you are looking for a homemade vegan cheese option, you can use my recipe for cashew cheese. If I had had more time, I might have used that.

If you want to make it vegan, simply skip the meat.

I’m not going to embellish; I’ll just give you the recipe for this yummy gluten-free polenta zucchini lasagna. If you have the ingredients in the house, this comes together very quickly.

Gluten-Free Polenta and Zucchini Lasagna

Yield: 6 to 8 servings

• 1 pound ground chicken thigh (any ground meat will work)
• ½ onion, chopped
• 2 teaspoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon ground sage
• ¾ cup frozen chopped spinach, slightly thawed
• 24 ounces marinara sauce (homemade or store-bought)
• 2 – 3 medium zucchini, sliced thinly lengthwise
• 1 tube (18 ounces) precooked polenta, cut into ¼” slices
• 4 – 5 slices or about ⅓ cup shredded vegan cheese (I like Follow Your Heart mozzarella-style slices)

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1. Heat large sauté pan over medium heat. Add ground chicken to pan and cook until almost fully cooked. Add onion, oil, salt, and sage.
2. Continue cooking until onions are translucent and beginning to brown. Add spinach and continue cooking until fully defrosted. Set aside to cool slightly.
3. Preheat oven to 350°F. Lightly grease a 13″ x 9″ pan.
4. Place 1 cup of tomato sauce on the bottom of the pan. Add a few tablespoons of water and evenly spread. Lay out zucchini slices on top of the sauce.
5. Top with polenta slices (about 12 slices). Add chicken and onion mixture and spread evenly.
6. Add 1 cup tomato sauce and a few tablespoons of water evenly over the pan. Spread if necessary. If using slices of vegan cheese, cut into strips. Evenly divide vegan cheese over the pan.
7. Top with the remaining zucchini and then polenta slices and more tomato sauce with water.
8. Cover with foil and bake about 45 minutes or until bubbling. Remove from oven. Remove foil and allow to rest 10 – 15 minutes before cutting.