Meatless Mondays: Polenta Lasagna

Mondays are sometimes the hardest days to figure out dinner. I am not a big fan of Shabbat leftovers, and there are never enough to serve the whole family come Monday. I am tired and not wanting to really prepare anything, but it’s too early in the week to justify getting takeout.

A big trend in the food blog world lately is Meatless Mondays. I like this idea. Of course in my house, almost every day is a meatless day. Still, I like the ideas behind it, and am more than happy to spread the word.

I decided on polenta lasagna. I always have cornmeal lying around, but as luck would have it – I had one of those handy dandy tubes of prepared polenta from Trader Joes sitting in my cabinet. I had my doubts about this dinner. I knew that my husband would love the lasagna, but I was nervous that the kids would be begging for some sort of dinner alternative. I lucked out. The kids loved it. They ate it all up. They didn’t even bat an eye at the spinach! Score! To top off the good luck – they devoured the steamed broccoli I served with it. Ten points for me!

Polenta Lasagna

1.5 cups of good tomato sauce
1 tube of polenta, sliced into 12-15 slices
1.5 cups of ricotta cheese

3/4 box of frozen spinach
1 tbsp. italian seasoning
5 cloves smashed garlic
2 tsp. garlic powder
1 tsp. red pepper flakes
1 egg
1.5 cups of shredded mozarella
a few leaves of basil, chopped
shredded parmesean

Preheat oven to 375.

In a mixing bowl, mix the ricotta cheese, the spinach, half of the mozarella, the egg, and the herbs.

In an 8×8 pan, spread a thin layer of tomato sauce. Place half of the polenta rounds over the sauce. Top with half of the ricotta cheese mixture. Spread a thin layer of sauce and repeat the polenta/cheese layers. Spread another thin layer of sauce. Top with mozarella cheese and sprinkle with the parmesean.

Bake in the preheated oven for about a half hour. Garnish with the chopped basil. Serve with some steamed veggies and/or salad.


About Hindy Garfinkel


  1. Hi, I am so glad you did link this. It is interesting way to make the ole traditional lasaagna. We are featuring it tomorrow so come on over.
    Thanks for linking it and the plug for My Meatless Mondays.

  2. Cool recipe! I’m actually going to attempt making polenta this week instead of buying it in the roles – hopefully it will go well!

    Manic Monday Mixer

  3. This really looks fantastic. I am totally with the meatless monday thing (and meatless the rest of the week until Shabbos). I made cornmeal based casserole tonight from a recipe from the Molly Goldberg cookbook: Malai, basically a cornmeal kugel with onions and farmer cheese.

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