Not quite sure why but I’ve been craving polenta lately so I picked some up when I spotted it in the organic section at Stop n Shop. It sat in my pantry for a couple weeks before I saw a recipe for polenta lasagna. I then decided to create my own vegan version so here it is! I’m more into the go-with-the-flow method rather than measuring everything out so this is a quick and easy recipe that can be easily made your own (and in a college dorm)! Hopefully some nicer, classier photos to come soon when I re-make this recipe! Enjoy 🙂
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Prep time: 10 minutes Cook time: 45 minutes Makes: 8 servings
- Coconut oil (to grease the dish)
- 1 roll polenta
- half jar of pasta sauce
- canned veggies (I used green beans)
- 1 package of tempeh
- 2 handfuls of spinach
- 1 package of mozzarella “cheese” (I like Daiya brand)
- Nutritional yeast
- Basil to taste
- Italian seasoning to taste
- Cutting board
- Glass casserole dish
- Start by preheating the oven to 350 degrees Fahrenheit. The first step is to slice the polenta into thin slices. Just make sure the slices are thick enough to be used as a pasta substitute in the lasagna. I ballparked my slices because I’m not super into measuring.2. Next, grease a glass casserole dish with coconut oil. Place the slices in the dish so that they cover most as much of the dish as possible.3. Cover the polenta slices with a layer of pasta sauce before emptying a can of green beans on top. Then crumble a package of tempeh and sprinkle cheese and nutritional yeast to your liking.4. Place the spinach and sauce on top before covering with the final layer of polenta slices.5. Sprinkle more cheese, nutritional yeast, and spices on top. I drizzled the tiniest bit of oil on top just to add a bit of moisture while it baked.6. Lastly, I baked the lasagna for 45 minutes and VOILA a delicious, filling vegan lasagna!
I even froze half of it as leftovers for when I’m home on spring break. YUM!