This vegan Polenta Lasagna is warm and comforting – the perfect dish to cozy up to on chilly fall evenings. It tastes even better the next day, so make sure you leave yourself plenty of leftovers!

For most people, the only time lasagna lands on the weeknight table is when they prepare it ahead during the weekend. 

Even the no-boil noodles usually are too much trouble for Monday-through-Friday cooking. That’s why I like to use prepared polenta (the sort sold in shelf-stable tubes). Using polenta instead of noodles not only is faster and easier, it also produces a heartier meal.

Because the polenta is already cooked and only needs heating, all you have to do to assemble the lasagna is slice the polenta, layer it with vegeatable of your choice , tomato sauce ,vegan cheese  whatever else motivates you, then pop it in the oven. Because polenta comes in a variety of flavors, it also is an effortless way to add extra flavor to the dish.

I kept this recipe pretty basic , it's a simple dinner put togeher with the least amount of effort . The sauce is store bought pasta sauce ,I use the arabiata sauce from Trader joe's . If you didnt know it already we are a spice loving family so this  sauce is always stocked in my pantry  . I used frozen spinach , which is a staple in my kitchen and I always have it in my freezer. But you could easily add whatever you like, as well as add additional layers of vegetables, including thinly sliced onions, peppers, mushrooms, even roasted slices of eggplant. Top it with Vegan ricotta cheese from Kite hill (You can use this ricotta in any recipe that calls for dairy-based ricotta

 Enjoy your No boil easy fulfillling GLUTEN FREE and VEGAN weeknight lasagna . Fair warning , double  the recipe your family will want it for leftovers .


1  tubes (18-ounce each) prepared polenta

   1 container vegan  ricotta cheese ( kite hill )

1 cups grated vegan  mozzarella cheese ( so delicious )

1 can of arrabiata  pasta sauce

 For the Spinach: 

2 bag of frozen spinach 

 2 Tsb olive oil 

1 teaspoon garlic powder

1/2 teaspoon ground black pepper​

 1/2 tea spoon red chilly powder 

 Salt to taste 



1-Heat the oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray.

2- Carefully slice the tube of polenta into 18 rounds. I don't make the rounds too thick otherwise you will get a big chunk of polenta in your mouth .

3-  Pour some of the pasta suce in the dish and arrange 9 rounds in a single layer over the bottom of the pan. Set aside.

4 -In a seperate pan, put oil on medim heat . When the oil is hot add italian seasoning , garlic and spinach. Cook on medium heat for 5 -7 minutes till all the water disspears. Add salt and pepper to taste.

5 -Spread the mixture on each circle with a spoon ( one spoonful is plenty , spread it evenly ) . I keep the mixture on the rounds its easier to serve when the dish is done .

5- Arrange the remaining 9 rounds of polenta on top of the spinach .

6- In a medium bowl, mix together vegan ricotta cheese, 1 cup of the mozzarella, pepper .

 7-Spread the remaining spinach and then this mixture in an even layer over the polenta.

8 - Top it off with the pasta sauce bake at 325 degree  for 30 minutes  Let stand for 5 minutes before serving. Enjoy!!!

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