Vegan Polenta Lasagna

Vegan Lasagna
Vegan Polenta Lasagna

I don’t know about you, but I LOVE lasagna. I have memories of my older sisters making lasagna for us when we were kids. The biggest difference is that instead of using several bags of shredded cheese and a large package of hamburger meat; I’ve used lots of veggies, polenta and walnuts (me and my husbands favorite).

Vegan Polenta Lasagna
Lasagna with an avocado and mixed greens

Vegan Polenta Lasagna

Ingredients (organic / vegan versions)

  • 1 package whole wheat lasagna noodles
  • 2 cups chopped carrots, mushrooms, broccoli, onion
  • 2 cloves garlic, minced
  • 18-ounce packaged polenta
  • 16 oz package soft tofu
  • 24 oz jar pasta sauce
  • 1 cup chopped walnuts
  • fresh basil, chopped
  • italian seasoning, salt, and pepper to taste

I began by boiling the lasagna noodles according to the package. Combine and sauté the chopped vegetables and garlic in a large pan. Add salt, pepper and italian sensing to taste. Mix together the soft tofu and polenta for a texture similar to ricotta cheese. Spoon pasta sauce on the bottom of a loaf dish and begin to layer the noodles, vegetable mix, pasta sauce, and polenta mixture. The last layer should be the second polenta mixture. Top with chopped walnuts and chopped fresh basil. Bake the dish at 400 Degrees until the sauce begins to bubble. Since all the ingredients are already cooked before they go into the oven, you are essentially just warming it all up and toasting the walnuts.


xo angie

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10 Responses to Vegan Polenta Lasagna

  1. DJ Karma says:

    Mmm- craving lasagna now! Like the addition of polenta. :)


  2. leinana says:

    Just discovered your blog through Finding Vegan – this lasagna looks fantastic! Thanks for this nice, easy, and delicious sounding recipe, I’m going to try it out soon!


  3. Wow this looks fantastic! I definitely like the idea of polenta in lasagna.


  4. Wow- this looks insanely good!


  5. Taj Johnson says:

    do you prefer on brand sauce over another?


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